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Recipe details are AI-generated from the video and may contain errors — for reference only.
Grate the ginger using a grater and squeeze out 1 tablespoon of ginger juice for later use.
Watch out
Keep your fingers away from the metal grater while grating ginger, otherwise you can easily scrape your skin.
Thoroughly wash your hands and cutting board after handling raw chicken to avoid cross-contamination and food poisoning.
Put 1 teaspoon of salt and 1 tablespoon of ginger juice inside the chicken, rub the cavity evenly, and then stuff 3 scallions into the cavity.
Watch out
Salt and ginger juice must be evenly rubbed inside the chicken cavity, otherwise the inside of the chicken will taste bland.
Prepare the sauce in a bowl by adding 5 tablespoons of light soy sauce, 2.5 tablespoons of fish sauce, and 2 teaspoons of sugar, then mix well.
Watch out
Sugar must be completely dissolved in the sauce, otherwise it will easily burn and stick to the bottom of the pot while cooking.
Adding rice wine to hot oil can cause steam and oil splashes, stand sideways and keep a distance when adding it.
Smash a slice of ginger. Heat 2 tablespoons of oil and the smashed ginger over high heat, sear the chicken skin until golden brown, and add 1 teaspoon of rice wine.
local_fire_departmenthigh heatWatch out
The oil temperature must be high enough when searing the chicken skin, otherwise the skin will easily stick to the bottom of the wok and tear.
Steam is extremely hot when opening the lid, lift the lid outward to prevent hot steam from rushing directly onto your face.
Add the prepared sauce, 4 cups of water, and chicken organs, then cover with a lid. After the water boils, turn the chicken every 5 minutes (first flip after 10 minutes, turn to medium heat and flip a second time after 5 minutes, flip a third time after another 5 minutes), finally turn off the heat, let it braise covered for 5 minutes, then remove and let cool.
local_fire_departmenthigh heat to medium heatWatch out
Be gentle when flipping the chicken to avoid tearing the skin and ruining the appearance
you must flip it regularly during braising, otherwise the color will be uneven
Cut off the root ends of 5 scallions, wash and dry them, remove the green leafy parts, chop the remaining parts into about 50g of scallion bits, add 1 teaspoon of salt to mash them, and let rest for 1 minute.
Watch out
Scallions must be thoroughly mashed to release juices so they blend with salt to release flavor, otherwise the dipping sauce will taste too raw.
Peel, wash, and dry 50g of ginger, then grate it into ginger paste. Add the prepared scallions, 1 teaspoon of oil, and 1 teaspoon of light soy sauce, mix well, and let rest for half a minute.
Watch out
The ratio of ginger paste to scallion should be moderate, add just a little light soy sauce and oil for flavor to avoid being too watery.
Use steady force when chopping bone-in chicken with a cleaver, never place your fingers near the blade to avoid injuries.
After the cooked chicken has completely cooled, use a cleaver to chop it into pieces and arrange neatly on a plate.
Watch out
The chicken must cool completely before chopping, otherwise cutting it while hot will easily cause the skin to tear and meat to fall apart.
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