Mouth-Watering Hainanese Chicken

1. In a pot, add the scallion, ginger, and shaoxing wine and enough water to cover the chicken.

2. Bring it to a gentle simmer, but not boiling over medium heat and let the chicken poach until the breasts read 155 F and the thighs 165 F. This will take about 30-45 minutes depending on the size of your chicken.

3. Prepare a large ice bath and immediately place the chicken in the ice bath for 10-15 minutes once cooked. Remove and pat dry.

4. Combine the scallion whites, ginger, salt, msg, and chicken bouillon powder in a heat-safe bowl.

5. Heat the neutral oil to 400 F.

6. Carefully pour into the scallion and ginger mix and wait until the bubbling stops.

7. Add the KA-ME Spicy Sichuan Chili crisp, soy sauce, and black vinegar.

8. Carve the chicken and serve with the mouth-watering ginger scallion sauce and toasted peanuts.