Clean the whole chicken, remove the internal organs and chicken butt, rinse and drain. Add enough water to the pot, add onion knots, ginger slices, and cooking wine, and bring to a boil over high heat.
Lift the chicken head or neck, immerse the chicken body in the boiling water for 5 seconds and then lift it up. Repeat 3 times ("three lifting and three loosening") to tighten and shape the chicken skin.
Place the whole chicken in boiling water, turn to the lowest heat (the water is slightly bubbling but not boiling), cover and soak for about 30 minutes. Flip once halfway through.
Take it out immediately after cooking and quickly soak in ice water for 10 minutes to make the chicken skin crispy and the meat firm.
Prepare ginger and garlic juice: Grind ginger into puree, mince garlic, add light soy sauce, salt, and tea oil and mix well.
Drain the chicken, cut into chunks and place on a plate. Drizzle with ginger-garlic sauce and serve.
