1. Clean the chicken, bend the chicken feet into the stomach and put the chicken wings on the back.

2. Put the water just past the chicken in the pot, add 1 tablespoon of salt, 1 tablespoon of cooking wine, beaten ginger, and scallions to boil.

3. After the water boils, lift the chicken's 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 and cook for 4 minutes, then turn the chicken over and cook for 4 minutes, then cease fire, cover it and stew for half an hour.

4. Prepare the dipping sauce when dipping the chicken. Put a tablespoon of oil in a hot pot until it smokes, pour the boiling oil into the onion and garlic bowl several times, then add a proper amount of salt, sugar, light soy sauce, oyster sauce and sesame oil and stir well.

5. Remove the soaked chicken and control the water, then quickly soak it in the ice water prepared in advance.

6. Finally, put the pieces on the plate and serve them with the prepared dipping juice.