2, add enough water to submerge the chicken in the soup pot, add green onion, ginger, boil over high heat, put in the clean chicken, boil again and turn to low heat, add wine skimmed off the floating powder.
3, 10-15 minutes after using chopsticks to poke the thickest part of the chicken, such as no blood out immediately turn off the fire.
4. Quickly pick up the chicken and immerse it in cold boiling water, allowing it to cool naturally in the cold water.
5. Mix soy sauce and water in the ratio of 1:1, add a little sugar and chicken essence and boil to melt. When cooled, sprinkle with chopped green onion and ginger and drizzle with sesame oil to make a dipping sauce.
6. When the chicken is cooled down, fish out the chicken, control the soup, and coat the chicken with sesame oil.
7, change the knife chopped pieces of pot, put the cilantro. When serving dip seasoning can be.