White cut chicken

Method

1. 1 Bring a large pot of water to a boil with ginger and onion, then lift the chicken into the boiling water and lift it out three times to ensure even heating throughout.
2. 2 Soak the chicken in 90-degree water for exactly 28 minutes, but do not let it boil; boiling will cause the skin to crack and the meat to become tough.
3. 3 Immediately remove the chicken and immerse it in a basin of ice water for 10 minutes — the cold shock causes the skin to shrink into a jelly-like, crispy consistency, which is a sign of a chicken with white rot.
4. 4 Let the chicken drain for 20 minutes, then brush sesame oil onto the skin.
5. 5 Chop the ginger and scallions, then pour 180-degree hot oil over them to make a dipping sauce, and chop the chicken.