1. Ginger, green onion, fine salt mix well, divided into two small dishes. Heat the frying pan with medium heat, the oil burned to a slight boil, take out 50 grams, respectively, dripping in two small dishes, the remaining 10 grams to be used.

2. Chicken slaughtered, put into a pot of slightly boiling water submerged. When immersed, use an iron hook (clip) to raise the chicken every 5 minutes, pouring out the water in the cavity to maintain the same temperature inside and outside the chicken cavity.

3. Soak the chicken for about 15 minutes to cook, hook it up with an iron hook, and quickly put the chicken into cold water to submerge and cool. Then pour off the cold water, dry the chicken and coat the skin with the remaining 10 grams of cooked peanut oil. Cut the chicken into small pieces and serve on a plate. It is better if it is built back to chicken shape.

White Cut Chicken is one of the most common Cantonese chicken dishes, belonging to the category of dipped chicken, characterized by its simplicity of production, just cooked and not rotten, without adding ingredients and maintaining the original flavor. White cut chicken is characterized by its easy preparation, no additives and original flavor. The famous Panxi Restaurant White Chicken was awarded the Golden Tripod Award for Quality Products by the Ministry of Commerce. Zhanjiang white cut chicken is famous in Guangdong, Hong Kong and Macao.