1 young chicken (about 600 g or 1.3 lb), inside removed
100 grams (0.22 lb) wheat flour
1000 grams (2 cups) cooking oil (only 1/20 to be consumed)
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
5 grams (1 tsp) cooking wine
5 grams (1 tsp) sugar
10 grams (1/3 oz) finely cut scallions
10 grams (1/3 oz) chopped ginger
1. Remove the head, neck and feet of the chicken. Cut open from the back and put in a basin to rub evenly with 3 g (1/2 tsp) of salt. Add the cooking wine, MSG, sugar, scallions and ginger to marinate for 2 hours.
2. Heat cold water in a pot over strong fire and boil the chicken until it is done. Take out and drain off the water. Remove all the bones.
3. Whip the eggs in a bowl. Add the flour, 2 g (1/3 tsp) of salt and the water to make a paste, and evenly rub the paste on the now boneless chicken.
4. Heat the oil in a wok over strong fire to 200-220 ºC (390-430 ºF) and deep-fry the chicken until the flour paste solidifies. Turn to a low fire to continue to deep-fry until the chicken is golden yellow in color. Take out and drain off the oil. Cut into small chunks to serve along with a small plate of baked and ground pepper powder mixed with salt.
Features: Golden yellow in color, it is soft and crispy.
Taste: Salty and delicious.