INGREDIENTS

• 1 whole chicken (about 3-4 pounds), feet removed

DIRECTIONS

1. Prepare the Chicken:

   Select a fresh whole chicken.

   Remove the innards and excess fat.

   Cut off the feet and rinse the chicken thoroughly.

2. Prepare the Pot:

   Fill a large pot with enough hot water to completely cover the chicken.

   Add the 3 whole green onions and ginger slices to the pot.

   Stir in 4 teaspoons of salt.

3. Cook the Chicken:

   Bring the water to a boil over high heat.

   Carefully place the whole chicken into the pot, ensuring it is fully submerged.

   Cover the pot, reduce the heat to low, and simmer for 2 minutes.

   Turn off the heat and let the chicken soak in the hot water, covered, for 30 minutes. 

   Tip:

   This method ensures the chicken stays tender and doesn’t overcook.

4. Cool the Chicken:

   Prepare a bowl of cooled boiled water.

   Once the chicken has soaked, gently remove it from the pot and place it into the cooled water.

   Let it soak for about 15 minutes to tighten the skin and enhance the texture.

   Remove the chicken and let it drain.

5. Cut the Chicken:

   Chop the chicken into serving-sized pieces.

   Arrange the pieces on a serving plate.

   Tip:

   Knife Skills:Use a sharp knife to first cut the chicken into large pieces, then into bite-sized chunks.
   

   Plating:Arrange the chicken pieces neatly on a plate, keeping the skin side up to enhance the visual appeal.

6. Prepare the Dipping Sauce:

   In a small bowl, combine the minced ginger and finely chopped green onion whites.

   Add 1 teaspoon of salt and mix well.

   Heat 1 tablespoon of oil in a pan until hot.

   Pour the hot oil over the ginger and onion mixture, stirring to combine.

   Add a splash of light soy sauce and mix well.

   Tip:

   Adjust the amount of light soy sauce to taste.

7. Serve:

   Serve the poached chicken with the dipping sauce on the side. Enjoy with rice and vegetables for a complete meal.