Preparation of ingredients: farm chicken 1 chicken, one onion knot, two basins of ice water, appropriate amount of ice cubes, light soy sauce, earth pressed peanut oil, chopped green onion, etc.

The detailed steps are as follows:

Step 1: Prepare a farmer's ground chicken. This one I prepared weighs 4 Jin, and it's too big to make a white-cut chicken. Generally, we use a big capon of 6 or 7 Jin, but today it's just a chicken. After the chicken is processed, let it drain. Prepare a large enough deep pot, add a little more water, make sure that the water of the whole chicken is not exceeded, add an onion knot, cover the pot and adjust the fire to boil it.

Step 2: Prepare two basins of ice water and some ice cubes in advance. When the water in the pot is almost boiled, take a basin of ice water out of the refrigerator, add some ice cubes and set aside.

Step 3: When the water in the pot is just boiled, turn it to medium heat, grab the chicken feet with your hands, put the chicken in the pot and scald it for 5 seconds, then lift it up 15 seconds, then put the chicken in the pot and scald it for 5 seconds, then lift it up 15 seconds, and so on for 3 times.

Step 4: After scalding for three times, we put the chicken in the prepared ice water tray and let it take a cold bath in ice water. In this step, in order to tighten the skin and make it more brittle, when taking a cold bath for the chicken, we should turn it several times more, so that the chicken can be soaked all over.

Step 5: Let the chicken soak in ice water for about two minutes, lift it up and then put it in the pot, put it back in the pot, cover it, and simmer for 7 minutes on medium heat. After 7 minutes, turn off the fire, but don't open the lid. Continue to let the chicken soak in the pot for 30 minutes.

Step 6: At this time, let's make a dip, prepare three clean onions, chop them up and put them in a bowl, then add soy sauce, add some earth-squeezed peanut oil, and stir it a little for later use. You can mix the dip as you like. Some people like to use ginger juice. We like to use this raw onion with soy sauce and oil, especially the freshly squeezed peanut oil, which is the most fragrant. It is perfect with white-cut chicken.

Step 7: The chicken has been soaked in hot water for a long time. Open the pot cover to see if the chicken is cooked. Insert chopsticks into the chicken leg, and then pull it out. If there is no blood, it means it is cooked. Then take it out and put it in the second basin of ice water for another cold bath. The purpose of this step is to make the chicken more crisp and firm. By the way, this second basin of ice water must be boiled with cold white water to remove the ice. The first basin of ice water is free.

Step 8: The second cold bath takes a little longer, so you can add more ice cubes to soak it. When the chicken is completely cooled, lift it up and drain the water, and then you can cut it into pieces to eat. This chopping chicken also requires skills. If you want to set the plate, knife skills are necessary. If you eat it at home, just be casual and chop small pieces.