small soup pot
1000ml water: 60ml rice wine(or cooking wine)
water cover the chicken thighs
turn on the heat and boil it
after boiling turn the heat to low immediately
let the water simmer at around 90-degree Celcius
This way the chicken will be tender
Simmer for five minutes
and then turn off the heat and cover with lid let it set 20-25 minutes
do a chopstick test by sticking a chopstick into the thickest part of the chicken thigh
if no blood water seeps out it's ready
if not cook another several minutes on low heat and let sit for a while
place the cooked chicken into ice water
Until the chicken legs cool down
Cut the chicken meat
ginger
peel the skin
It is recommended to use organic ginger