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Put the water just after the chicken in the pot, add 1 tbsp of salt, 1 tbsp of cooking wine, beaten Jiang Mo and scallions and bring to a boil.
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After the water is boiled, lift the chicken head, soak the chicken in the pot for 3 seconds, then lift it two or three times in turn, then put the chicken in the water for 4 minutes, turn the chicken over for another 4 minutes, then cease fire, cover the pot and stew for half an hour.
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Prepare to dip in the sauce when soaking chicken. Put a tablespoon of oil in the hot pot until it smokes. Pour the boiled oil into the onion and garlic bowl several times, add some salt and sugar, and stir the oyster sauce and sesame oil evenly.
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Take out the soaked chicken, control the water and quickly soak it in the prepared ice water.
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Chop it and put it on a plate, and serve it with the prepared dipping sauce.
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