White Cut Chicken

Add scallion knots and cooking wine to boil water. The water level should cover the chicken, the more the better.

After the water slightly boils (never let it boil vigorously), turn to medium heat, hold the chicken leg and dip 3 times up and down.

Put in for 5 seconds, then lift and put in again, a total of 3 times.

Immediately take out and put the chicken in ice water for a while (the first ice water is to prevent damage to the chicken skin during cooking).

After the ice water bath, put it back in the water, still medium heat, cover the lid, cook for 7 minutes 30 seconds then turn off the heat and let it sit for 25-30 minutes (please time it and never open the lid).

During this time, make the ginger and scallion sauce. Peel the ginger and slice, then crush with the back of a knife (this brings out more flavor), after the ginger becomes paste, grab and squeeze out water and excess juice to make the ginger paste dry.

Purpose: 1. Prevent the ginger taste from being too spicy and strong, 2. Too much water will affect the later oil pouring, too much water won't be fragrant enough.

Chop the scallion into paste.

Take the stems of parsley and chop into paste, keep the leaves and scallion heads separate for plating.

Finally mix the ginger paste, scallion paste, parsley paste + pepper powder, chicken bouillon, sugar, and salt, stir well.

Heat 3 tablespoons of oil in a wok and pour into the ginger and scallion paste, stir once, the sauce is ready, set aside.

The chicken is done, if worried about doneness, insert chopsticks into the meaty part of the chicken leg, if it can be easily inserted without bleeding, it's ready.

Take out and immediately soak in the second ice water until completely cooled. After cooling, let dry and brush a layer of sesame oil on the surface to enhance fragrance and prevent drying.

Remember, if the meat is not completely cooled when cutting, it will fall apart and the skin won't be 'crispy' and the meat won't be 'bouncy'.

Cut into pieces, first remove the chicken leg and wings, cut the chicken body straight in half into two long strips, then chop into pieces and arrange on plate, cut the chicken leg and wings as you prefer. Finally arrange the pieces, add scallion segments and parsley for plating, serve with the ginger and scallion sauce.