Put cold water in the pot, add ginger slices, onion segments and two gardenias, bring to a boil, and turn down the heat to cook for about 15 minutes.
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Stick it with chopsticks and it won't bleed.
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Add sesame oil and red oil to sesame paste and mix well until smooth. Then add the remaining seasonings in turn.
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Garlic, leek and ginger are minced respectively. Add chopped onion, ginger and garlic into a seasoning bowl and mix well.
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Take out the Sanhuang chicken and let it cool slightly.
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Cut the slightly cold chicken into pieces. Put it on a plate, pour in the mixed juice, and finally sprinkle with cooked sesame seeds and peanuts.
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