Bai Zhan Ji (Zhejiang White Cut Chicken)

Clean the whole chicken thoroughly, removing any internal organs and excess fat.

In a large pot, add enough water to fully submerge the whole chicken. Add 50g of sliced Ginger (for poaching), 30g of chopped Scallion (for poaching), 50g of Shaoxing wine, and 10g of Salt to the water. Bring the water to a rolling boil.

Carefully lower the whole chicken into the boiling water. Once the water returns to a boil, immediately reduce the heat to the lowest setting, cover the pot, and poach the whole chicken for 15 minutes.