He Xiaoxia Plain-Cut Chicken

One yellow chicken, it tastes better if the live weight is within 3 jin, kill and clean it for later use.

Cut off the chicken feet, bend the wings like this, note: cut the chicken gourd slightly at the joint, otherwise the skin will flip upwards.

Add water to the pot, put in green onions, ginger, and garlic, add 8 yellow cardamom pods, and bring to a boil over high heat.

Prepare a plate of ice water that can hold a whole chicken.

Hold the chicken by its head, let it bob up and down in boiling water, then quickly pick it up and place it in ice water to cool, repeating three times. (Note: Be sure to pass it through the ice water three times for the skin to become crispy.)

Then throw the whole thing in, cook on the lowest heat for 3 minutes, turn off the heat and let it sit for 25 minutes without opening the lid. When the time is up, open it and use chopsticks to pierce the chicken leg; if no blood comes out, it is done.

Smash the ginger as much as possible to extract the ginger root, then chop it finely with a knife.

Pound into ginger paste,

Finely chop the green onions and mash them together with the ginger.

Add a spoonful of salt, a little sugar, pepper, seasoned salt, some red chili, and pour hot oil to make a sauce.

When the time is up, take it out and quickly put it into ice water to cool down.

Cut and arrange on a plate.

It needs to be slightly bloody; that’s when the doneness is just right.

Covered in sauce, it's full of happiness.