Ingredients: one whole chicken (head removed, claws not removed, the store also gave an extra 2 claws)

Seasonings:Ginger slices,rice wine,sesame seeds,peanut oil,sesame oil,soy sauce,sesame seeds,coriander,garlic cloves (2 pieces),green onions (5 stalks),table sugar

Method:

1. Find a large pot that can hold the whole chicken, add half a pot of water, and bring it to a boil.

2. Place the whole chicken in the pot, add several ginger slices and 2 spoons of rice wine, cover and simmer for 8 minutes, then turn over and continue covering and simmering for another 7 minutes (total 15 minutes), then turn off the heat and let it sit for 2 minutes.

3. Remove the chicken from the pot, cool down; if you prefer softer chicken feet, return them to the pot to cook with the broth. If you like a firmer texture, remove them and cool down.4. Then start pulling apart the chicken; I prefer to chew on the chicken wings, so keep those whole, but tear apart the rest of the chicken. Put the pulled chicken back into the pot.5. Heat the pan, add sesame seeds, and stir-fry until they turn slightly golden and pop. Turn off the heat and use the residual heat to continue stirring for a bit; you can add more sesame seeds if desired.



6. Add the stir-fried sesame seeds into the pulled chicken, mix with an appropriate amount of sesame oil evenly.7. In another pan, add some peanut oil, and heat it until it starts to smoke slightly.8. Arrange the prepared coriander, green onions, and garlic paste on top of the pulled chicken; pour in the hot oil~ sizzle~~ so fragrant!9. Add an appropriate amount of soy sauce and mix well, add a little sugar for flavor enhancement, and mix evenly.10. Done!

5. Heat the pan, add sesame seeds and stir-fry until they turn slightly yellow and start to jump around. Turn off the heat and continue stir-frying with residual heat. You can use more sesame seeds.

Tips:1. Pay attention to the water level when cooking chicken; it should just cover half of the chicken body for the best texture.2. If you're concerned about doneness, use a fork to pierce the thigh part; if it passes through smoothly with clear broth inside, it's fully cooked.



3. Make sure to cut several slashes in the thighs; otherwise, other parts might be overcooked while the thighs are still undercooked.

4. You can use other oils instead of peanut oil, but more oil is needed for better flavor infusion with garlic and green onions.

5. If you don't have sesame seeds, they're not strictly necessary, but soy sauce is essential; it's used to enhance freshness. You can substitute with light soy sauce if needed.6. If you dislike coriander, you can skip it and adjust the seasoning according to your taste.



7. It tastes better when refrigerated; the bottom will have a frozen layer that enhances flavor, and the chicken remains tender.

1. Pay attention to the water level when cooking the chicken; it's best if the water just covers half of the chicken, making the meat the most tender.

2. If you're worried about the chicken not being fully cooked, use a fork to poke it and check that the juices are clear before considering it done.ThighPart, ensuring the chicken leg is pierced easily by the juice, indicating it's cooked through.

3. Make sure to score the chicken legs; otherwise, other parts of the chicken may be overcooked while this area remains uncooked.

4. If you don't have peanut oil, any other oil can be used, but a bit more should be used to achieve the flavor of garlic chives and coriander.

5. While sesame seeds are optional if unavailable, soy sauce is necessary for its freshness-enhancing properties; use light soy sauce as an alternative if needed.6. If you don't like coriander, it can be omitted. Adjust the seasoning to your taste at the end.7. Refrigerating after cooking makes the flavors more penetrating and provides a firmer texture, making the chicken even tastier.

Those who don't like coriander can leave it out. Taste it before final seasoning.

Rooibos after chilling enhances flavor, and the frozen base makes it even tastier, with tender chicken.