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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

For the chicken
  • 1 whole chicken(kampung chicken preferred, ~1.2–1.5kg)
  • Water (enough to fully submerge chicken)
  • 2~3 slice ginger
  • 2 stalks spring onion
  • 1 tsp salt
For the dipping sauce (classic)
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp chicken fat oil (optional but very good)
  • 1 tbsp finely chopped spring onion
  • 1 tsp grated ginger

Method
 

πŸ— Step-by-step cooking instructions
    Step 1: Prepare the chicken
    1. Clean the chicken thoroughly (remove excess fat, organs).
    2. Rub salt all over the skin.
    3. Rinse with clean water and drain.
    4. πŸ‘‰ This tightens the skin and removes smell.
    Step 2: Boil the water
    1. Fill a large pot with enough water to cover the chicken.
    2. Add:Ginger slices,Spring onion
    3. Bring water to a rolling boil.
    Step 3: Cook the chicken
    1. Slowly lower the chicken into the boiling water.
    2. When water returns to a boil:Reduce heat to low,Cover with lid
    3. Simmer for 30–35 minutes (depends on chicken size).
    4. πŸ‘‰ Tip: Turn off heat halfway and let it sit covered for 10 minutes for juicier meat.
    Step 4: Ice bath (VERY IMPORTANT)
    1. Remove chicken and immediately place into ice water.
    2. Soak for 10 minutes.
    3. πŸ‘‰ This:Stops cooking,Makes skin firm and glossy
    Step 5: Chop the chicken
    1. Drain the chicken completely.
    2. Chop into bite-sized pieces.
    3. Arrange neatly on a plate.
    Step 6: Make the sauce
    1. Mix all sauce ingredients in a bowl.
    2. Pour some over chicken or serve on the side.
    3. βœ… Done! Classic η™½εˆ‡ιΈ‘ is served without heavy seasoningβ€”the taste comes from freshness.