Steps for making poached chicken：Remove the head and feet from a sanhuang chicken, wash it clean, and set it aside. Bring a pot of water to a boil, and add scallions and ginger slices. Put the cleaned sanhuang chicken into the scallion-ginger water, and simmer over the lowest heat for about 20 minutes. Turn off the heat and let it steep for about a quarter of an hour. Add a large amount of ice cubes to cold boiled water. Soak the blanched chicken in the ice water. Mix dark soy sauce, light soy sauce, white sugar, chopped scallions, and minced ginger with a little cold boiled water to make a dipping sauce. Once the chicken is completely cool, take it out and brush on a layer of sesame oil. Cut it into pieces and it is ready to eat.