1 young chicken (about 600g or 1.3 lb) withthe inside removed or alternatively 600 g of chicken legs
1000 grams (2 cups) cooking oil (only 1/10 to be consumed)
20 grams (1 tbsp) soy sauce
25 grams (1 3/4 tbsp) sugar
2 pieces of star anise
10 grams (1/3 oz) sectioned scallions
10 grams (2 tsp) sliced ginger
10 grams (2 tsp) cooking wine
2 grams (1/3 tsp) salt
500 grams (1 cup) water
10 grams (2 tsp) sesame oil
1. Cut the chichen open from the back, and break the bones in hte back, chest and legs. Rub the chicken evenly with 10 g (1 1/2 tsp) of soy sauce.
2. Heat the oil in a wok over strong fire to 200-220ºC (390-430ºF) and deep-fry the chicken until white bubbles appear on the skin.
3. Put 50 g (7 tbsp) of oil in the wok abd stir- fry the scallions until they produce a strong aroma. Put in the chicken, cooking wine, star anise, soy sauce, sugar, water, salt and ginger, and bring to boil. Turn down the fire until it is low. Put on the wok lid and summer for 30 minutes. When the sesonings are absorbed, turn to a strong fire to boil off some of the liquid. Once the mixture becomes sticky, take out the star anise, sprinkle on sesame oil and put on a serving plate.
Features:Brown in color, chicken is really soft.
Taste: Salty and sweet to the right taste.