Oil-Poached Chicken

Oil-Poached Chicken

　　Oil-Poached Chicken is one of the distinctive dishes in the Shandong cuisine of Chinese culinary tradition, with sesame as its main ingredient.

　　Main ingredient: chicken (750g)

　　Auxiliary ingredient: cilantro (20g)

　　Seasonings: green onion (3g), ginger (5g), soy sauce (50g), cooking wine (25g), monosodium glutamate (2g), salt (2g), ginger juice (5g), Worcestershire sauce (10g), Sichuan peppercorn powder (3g), sesame oil (5g), peanut oil (50g)

　　Preparation Method:

　　1. Clean the chicken thoroughly, trim off the tip of the beak and claws, then split it along the spine. Break the spine, wing bones, and thigh bones. Finely chop the cilantro, ginger, and green onion.

　　2. Place the chicken in a basin, add soy sauce, cooking wine, and ginger juice, and marinate for about 30 minutes.

　　3. Heat oil in a wok until it reaches 70–80% heat. Place the chicken in the oil and deep-fry until the surface turns light yellow, then remove. When the oil temperature rises again to 70–80%, fry the chicken for a second time until it turns a date-red color, then remove. Cut into strips 5cm long and 1.5cm wide, and arrange them in their original shape on a plate.

　　4. Add base oil to the wok, stir-fry with chopped green onion and ginger, then add 1.5 ladles of broth, soy sauce, salt, and cooking wine. Bring to a boil, then add chopped cilantro and sesame oil, and pour over the chicken. Serve with Worcestershire sauce and a sprinkle of Sichuan peppercorn powder on the side.

　　Cooking Tips:

　　This dish involves deep-frying, so prepare about 750g of peanut oil.

　　Taste Profile:

　　Golden in color, with crispy skin and tender meat—delicious and fragrant.