Ingredients:
1 young chicken (about 600 g or 1.3 lb), inside removed
200 grams (0.44 lb) gingko fruit
1000 grams (2 cups) cooking oil (only 1/10 to be consumed)
75 grams (4 tbsp) soy sauce
2 grams (1/3 tsp) salt
2 grams (1/2 tsp) MSG
10 grams (2 tsp) cooking wine
25 grams (1 3/4 tbsp) sugar
15 grams (1/2 oz) sectioned scallions
500 grams (1 cup) water
10 grams (2 tsp) mixture of cornstarch and water
Directions:
1. Remove the head, neck and feet of the chicken and cut into square chunks 3 cm (1.2 inches) long on each side. Marinate with 25 g (1 1/2 tbsp) of soy sauce for 15 minutes.
2. Heat the oil in a wok over strong fire to 200-220ºC (390-430ºF) and deep-fry the chicken chunks until the skin turns brown in color and wrinkles. Take out and drain off the oil. Deep-fry the gingko fruit until each one is golden yellow in color.
3. Keep 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the scallions for 10-20 seconds. Add the chicken, cooking wine, soy sauce, salt, MSG and water, and bring to boil. Put in the gingko fruit and turn fire to low to simmer for 30 minutes. Use strong fire to reduce the amount of liquid.
4. Before the liquid dries up, put in the mixture of cornstarch and water and sprinkle on a few drops of sesame oil. The dish is now ready to serve.
Features: Light red in color. The gingko fruit, with a soft texture, gives a strong and fragrant aroma.
Taste: Salty and delicious.
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