Crispy Skin Chicken

Thoroughly clean the Whole chicken, removing any internal organs and excess fat. Pat the chicken completely dry inside and out with paper towels.

Combine Fine sea salt, Five-spice powder, and White pepper in a small bowl. Rub this mixture evenly inside the cavity of the Whole chicken.

Bring a large pot of water to a rolling boil. Add 30 grams of sliced Ginger, 50 grams of large-sectioned Scallions, and Shaoxing wine to the boiling water. Carefully submerge the Whole chicken into the boiling water for 2-3 minutes, ensuring the skin is fully scalded and tight. Remove the Whole chicken and immediately rinse it under cold running water to stop the cooking process and cool the skin. Pat the Whole chicken completely dry again, paying extra attention to the skin.