Main ingredients: 1250 grams of young chicken
Seasonings:Ginger50 grams of small scallions, 50 grams of salt, 8 gramsPeanutsOil, 60 grams each as needed

The texture is crispy skin and tender meat with a fresh taste;Accompanied by ginger paste and scallion threads, the flavor is particularly delicious.

Preparation method:
1. Slaughter and pluck the young chicken, remove the internal organs, wash it clean, and set aside for later use;
2. Peel and chop the ginger into a paste;
3. Remove the root ends of the scallions, wash them, and cut the white part into threads;
4. Mix the ginger, scallion, andfine saltevenly, divide it into two small dishes;
5. Use mediumfire to heatthe wok, add oil and let it heat until slightly boiling, take out 50 grams of the oil, pour a little on each small dish, and set aside 10 grams for later use;
6. Place the cleaned chicken in a pot of barely boiling water to cover; every 5 minutes, lift the chicken with an iron hook (pinch) to drain out the cavity water and maintain consistent temperature inside and outside the chicken;
7. After about 15 minutes, the chicken is just cooked, use an iron hook to lift it up quickly and immerse it in cold boiled water to cool down;
8. Drain the cold water from the chicken, dry its surface, then apply the remaining 10 grams of roasted peanut oil on the skin;
9. Cut the whole chicken into small pieces and serve them on a plate.

Preparation tips:
1. If you restore the cooked chicken to its original shape, it will be even better;
2. The key to making white-cut chicken is to simmer it in barely boiling water until just cooked, then cool it with cold boiled water.3. The best quality of the chicken has slightly reddish leg bones.The texture of the skin should be crispy while the meat remains tender and fresh.Choose legs with a slightly bloody color.Select legs that are slightly bloody in color.Color is of the utmost importance.