The practice of white-cut chicken

1.

Clean the chicken and remove the chicken feet.

2.

Put enough water in the pot, add ginger and onion, and bring to a boil.

3.

After the water is boiled, lift the chicken 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 for 4 minutes, turn the chicken over for another 4 minutes, then cease fire, cover the pot and stew for half an hour.

4.

When dipping the chicken, prepare to dip the juice and cut some onions and garlic.

5.

Put a tablespoon of oil in the hot pot until it smokes.

6.

Pour the boiling oil into the onion and garlic bowl several times, then add the right amount of salt and sugar and soy sauce. Stir oyster sauce and sesame oil evenly.

7.

Take out the soaked chicken, control the water and quickly soak it in the prepared ice water.

8.

Soak the chicken in cold water, take it out, and apply a layer of sesame oil on the surface to prevent water loss.

9.

Finally, cut into pieces and put them on a plate, and serve with the adjusted dipping sauce.