material

Cooking wine, Xinhe soy sauce (fresh in June), sugar, chicken essence, sesame oil.

Sanhuang chicken, coriander, onion, ginger.

working methods

1. Slaughter live chickens, molt their skins, take out their internal organs (please ask the stall owner to clean them when buying chickens), and wash naked chickens for later use;

2. Add enough water to the soup pot to submerge the chicken, add ginger slices and scallion, boil over high fire, add the washed chicken, turn to low heat after boiling again, add wine and skim off the floating powder;

3. 10- 15 minutes later, poke the thickest part of the chicken with chopsticks, and turn off the fire immediately if there is no blood flowing out;

4. Quickly pick up the chicken and immerse it in cold boiled water, and let the chicken cool naturally in cold boiled water;

5. Mix Xinhe soy sauce (fresh in June) with clear water at the ratio of 1: 1, add a little white sugar and chicken essence, boil and melt, let it cool, sprinkle with minced onion and ginger, and sprinkle with sesame oil to make a dip for later use;

6. After the chicken is cooled, take out the chicken, control the soup, and apply sesame oil to the whole chicken;

7. Change the knife into a bowl and put the parsley on it. Dip in some seasoning when eating.