1. Mix ginger, onion and salt evenly and divide into two small plates. Heat the wok over medium heat, add oil and bring it to a slight boil, then take out 50g and pour them into two small plates, leaving10g for later use.

2. Slaughter the chicken and immerse it in a slightly boiling pot. During soaking, the chicken is hoisted out with an iron hook (clip) every 5 minutes, and the water in the cavity is poured out to keep the temperature inside and outside the chicken cavity consistent.

3. Soak the chicken for about 15 minutes, hook it with an iron hook, and quickly soak the chicken in cold boiled water for cooling. Then pour in cold boiled water, dry the chicken skin, and apply the remaining 10g cooked peanut oil to the chicken skin. Cut the whole chicken into small pieces and serve on a plate. It is better to restore it to the shape of a chicken.

Boiled chicken is one of the most common chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, only boiling, no ingredients and original flavor. White-cut chicken skin is smooth, light and delicious. The famous Panxi restaurant boiled chicken won the Jinding Award for its high-quality products from the Ministry of Commerce. Zhanjiang white-cut chicken is famous in Guangdong-Hong Kong-Macao Greater Bay Area.