Materials/tools: 1 chicken, onion, ginger, garlic, salt, clear water, ice water, pepper, soy sauce, sesame oil, pots, pots and bowls.

1, it is best to use Sanhuang chicken, native chicken or cock that can't lay eggs to make white-cut chicken, so that the meat will be tender, and the stomach will not be completely broken and the internal organs can be pulled out. The ingredients are only onion, ginger and garlic.

2. Pour water into the pot and put the whole chicken in. Because my pot is too small, I chop the chicken leg first. If I had a cauldron at home, I wouldn't have to chop chicken legs.

3, then add onion ginger, cooking wine, salt, first boil with high fire, and then cook for 10 minutes, without covering the lid to prevent the chicken skin from being boiled, and you can turn it over with chopsticks halfway.

4. After cooking for 10 minutes, cover the pot, turn off the fire, stew for 30 minutes, and cook the chicken.

5. Prepare a basin of ice water, take out the chicken after 30 minutes, and soak it in ice water for 5 minutes, so that the chicken skin will shrink when it is cold, and the taste will be firmer and smoother.

6, mince ginger, mince garlic, cut shallots into chopped green onions, put them in a bowl together, add salt, pepper, soy sauce, and finally pour sesame oil with boiling hot oil, stir well with chopsticks, and the dipping sauce is ready.

7. Finally, cut the chicken and put it on the plate. Is it simple? You can eat it with the sauce. This dish pursues the original flavor and does not need too much seasoning, otherwise it will lose the umami flavor of the chicken.