1 Wash half of the chicken, drain and set aside. Emphasize: do not cut into small pieces, do not cut into small pieces!
Use a large pot and fill it with an eighth full of water (note that it must be a large capacity pot. The water must be able to cover half of the chicken, otherwise the chicken will not cook evenly).
2 Using a large pot, fill to the brim with water (note that this must be a large capacity pot. The water must be able to cover half of the chicken, otherwise the chicken will cook unevenly).
Put the chicken in the pot, with the water submerged, cover with a lid and cook over high heat (still the same: the water is completely submerged! Otherwise the chicken will cook unevenly!)
3 Put the chicken into the pot, the water is not over the chicken, cover and cook on high heat (still the same: the water is completely over the chicken! Otherwise the chicken will cook unevenly!)
After the water comes to a boil and steams, wait for the water to boil for an additional 1 or 2 minutes before removing the heat. Then, leave the lid on and let the chicken simmer in the boiling water (Do not open the lid! Don't use wind or cold water to manually cool it down! Be naturally cold!) .
4 After the water comes to a boil and steams, wait for the water to boil for an additional 1 to 2 minutes before removing the heat. Then, without opening the lid, let the chicken simmer in the boiling water (Do not open the lid! Don't use wind or cold water to manually cool it down! Be naturally cold!) .
Chop the ginger into ginger paste.
5 Chop the ginger into ginger paste.
Heat the cooking oil and soy sauce, then pour it into the ginger paste, drizzle some sesame oil, and mix it well as a dipping sauce for white cut chicken. Put some chopped green onion to make it more flavorful!
6 Cooking oil, soy sauce hot, and then poured into the ginger, drop some sesame oil, mix well for white cut chicken dipping sauce. Put some chopped green onion to make it more flavorful!
Wait for the boiling water to cool to about 50 degrees or so, and open the lid to take the chicken. I made this dish in the middle of the day on Dragon Boat Festival, when it was 25 degrees indoors. Let the pot of boiling water with oil in it cool naturally for a full hour.
7 When the boiling water has cooled to about 50 degrees or so, open the lid and remove the chicken. I made this dish in the middle of the day on Dragon Boat Festival, when it was 25 degrees indoors. Let the pot of boiling water with oil in it cool naturally for a good hour.
Soak the chicken in cold or ice boiling water until it is all the way cool.
8 Soak the chicken in cold or iced boiling water until it is completely cooled.
Rack the chicken and drain.
9 Rack the chicken and drain.
Cut into cubes and shape, serve, and dip into the ginger sauce. (Note that at this point, the chicken must have only red threads inside the bones, and the meat is all white. (Otherwise, the chicken is absolutely not edible yet).
10 cut into pieces, molded, served, dipped in ginger sauce. (Note that at this point, the chicken, must be only the chicken bone inside the red silk, chicken meat is all white. Otherwise, the chicken is absolutely not edible yet).