1. Wash the Sanhuang chicken, put it in the pot, pour cold water almost flush with the chicken, pour a little cooking wine to remove the fishy smell, and cook it on medium heat 15-20 minutes.

2. When the time is up, open the lid and insert the chopsticks into the thickest part of the chicken, the drumstick. If there is oozing blood, it means it is not ripe. If not, it's basically cooked. Cover the pot slightly and cook for a while. Turn off the fire. Remember not to open the lid and stew for 5 minutes.

3. Then take out a whole chicken and let it cool. When it cools, the meat is not easy to separate. When the chicken is still warm, you can cut the chicken and set the plate.

4. We can use soy sauce, shredded ginger, coriander and sesame oil to prepare dipping sauce for white-cut chicken.