How to Make Vinegar-Marinated Cold Chicken?

Put the pot with water, add ginger, garlic, rice wine, pepper, and bring to a boil.
After boiling, put in half of the chicken and cook for 5-8 minutes, not too long, depending on the chicken's size.Remove the chicken after cooking, rinse with cold water; save the pot's water for soup or rice noodle
soup.



Cut the chicken into segments, which is difficult as it requires precision to separate skin and meat without damaging them.
Arrange the chicken pieces on a plate neatly.Pour aged vinegar,white vinegar, mulse oil,sugar, ginger, garlic, and chili onions. Let it marinate before eating.The job is done; even my parents enjoyed it, though not as good as in a restaurant, but I still feel great about it. Note that for white chicken,
there's no need for the last step; just make a condiment instead.
I also made pickled cucumber, but my knife is small or perhaps I'm not good at pressing, as it turned out poorly and spattered all over the place.



I tried to smash the cucumber.The cucumber. I don't know if it's because my knife is too small or if I'm not forceful enough, but no matter how I try, it doesn't go well; either pieces fly everywhere or there's too much juice.