Cold Poached Chicken with Scallion Oil

Place 1200 g chicken in a pot with water, 50 g ginger, and 50 g Shaoxing wine, then simmer gently for 20 minutes.

Remove the chicken and immediately submerge it in a bowl with 500 g ice and cold water for 15 minutes to firm the skin.

Heat 150 g cooking oil in a pan and flash-fry 130 g scallions for 10 seconds until fragrant to create the scallion oil.