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1
Preparation: One Wenchang chicken, cut open and clean. -
2
Boil water in a pot, add ginger slices and soak half of the chicken until cooked (the method of boiling chicken) for about 45 minutes. -
3
Cook the other half of the chicken, heat the pan with oil, add ginger, garlic and shallots and sauté until fragrant. -
4
Put in the chicken (including chicken feet, neck, gizzards and a pair of duck gizzards). -
5
Just fry it slightly on both sides. -
6
Put soy sauce, sugar and rice wine. -
7
Cook over medium heat for a minute or two, flipping both sides to allow the chicken to color. -
8
Then add a small bowl of boiling water, cover with a lid and cook over medium heat for 25 minutes. -
9
When the time is up, open the lid and the color is good. It is already cooked. There is still some soup left, so you can turn on the heat to reduce the juice. -
10
Use a ladle to pour the soup over the chicken to make the color redder and brighter. -
11
After two or three minutes, see if the color is better than before, turn off the heat and let it cool slightly. 
12
The other sliced chicken is almost soaked.-
13
Put it on a plate to cool slightly, cut it into pieces and put it on a plate (when the white-cut chicken is picked up, apply a little peanut oil to make it fragrant and bright. -
14
Picture of finished product. -
15
Picture of finished product.