1, fresh ground chicken, unhairing, washing, air drying, coating edible salt on the inside and outside of the whole chicken, and then standing 1 hour. After 2 1 hour, boil the water in the cauldron and put a little ginger and onion in the water. After the water is boiled, take the chicken to the faucet to quickly rinse off the residual salt on the surface (it must be a short time, not too long), then hold the chicken head in your hand, soak it vertically in boiling water for about ten seconds, and then take it out of the water. After the water in the chicken's stomach also flows out, it is put into boiling water, and this is repeated three times.
3. After half an hour (if the chicken weighs 3 kg, it takes 40 minutes), open the lid, insert a chopstick into the chicken leg, and look for blood when you pull it out. If it doesn't flow out, you can smell chicken soup when it is cooked, and raw chicken when it is not cooked. Prepare a plate of ice water, take the chicken out and put it into the ice water quickly, so that the surface of the chicken can be cooled quickly, which can make the chicken skin crisp and jelly-like between the skin and the meat (the chicken leg is the most obvious position, which is the collagen of the skin, not the oil).
4. Take out the cut small pieces and serve them on a plate. There are many kinds of dipping sauces. I like to add chopped ginger after cooking with soy sauce. Some people like to add cooked oil and salt to ginger paste, while others like to add soy sauce to coriander to make dipping sauce according to their own tastes.