Sliced Chicken Leg

1. Wash chicken thighs thoroughly, soak black fungus in cold water, cut scallions into sections, and cut ginger into pieces.

2. Put chicken thighs, scallions, and ginger into a cold water pot and bring to a boil over medium heat.

3. After the water boils, skim off the foam. This process takes about 5 minutes until the constantly emerging foam is completely skimmed off; Cover and simmer over medium heat for 20 minutes.

4. Take out the chicken legs and rinse them with cold water for 2 minutes, then soak them in cold water until they are ready to eat. If possible, soak them in ice water to make the skin more elastic.

5. Boil and remove the soaked fungus; Because there is ample time, there is no need to use cold water, just let it cool naturally.

6. Thoroughly dry the chicken legs and wipe off the surface water. Use a sharp knife to chop them into even pieces, so that each piece has flesh and bones; The knife should be steady, precise, and firm without grinding, to prevent bone fragments from being left behind after a single cut.

7. Prepare a deep dish, first clean the black fungus on the bottom, and then stack the chicken legs on top.

8. Cut scallions and garlic into small pieces, and cut the chili into thin circles. The chili is relatively spicy, and the amount can be adjusted according to taste.

9. Mix soy sauce and rice vinegar to make bowl sauce. As soy sauce has a salty taste, add salt according to taste.

10. Evenly sprinkle the chopped green onion, garlic and chilli on the chicken leg, and then pour the sauce on it. A fresh and tasty white cut chicken leg will be ready, and the taste will be better after refrigeration.