Crispy White-Cut Chicken

Prepare the ingredients, then prepare a bowl of ice water.

Add water to the pot, put in scallions, ginger, dried chili, and 2 spoonfuls of salt, and cook until the water boils.

After the water boils, put the chicken we have prepared into the pot, repeatedly turning it over and cooking for 1 to 2 minutes, until the chicken skin is tight.

Boil for about one minute, then take the chicken out and put it into prepared ice water until the chicken cools. Put the chicken back into the pot to boil, then take the chicken out again and put it into ice water, repeating this process three times.

Next, put the chicken into the pot, use low heat without covering, and cook for about half an hour (adjust the cooking time according to the age of the chicken).

Cut the cucumber into thin strips, cut the green onion into sections, mince the garlic, and slice the chili peppers into rings.

Remove the cooked chicken.

Cut into pieces.

Add cucumber pieces, chopped green onions, minced garlic, small chili peppers, one spoon of light soy sauce, 1.5 spoons of vinegar, four spoons of chili oil, an appropriate amount of salt, and an appropriate amount of Sichuan pepper oil, then mix well.

Finished product.

Finished product.

Finished product.

Finished product.