Hakka-style poached chicken

Hakka-style poached chicken

　　Ingredients

　　One plump, tender young hen (about 0.8–1.2 kg is ideal), 120 g green onions, 40 g ginger, 120 g vegetable oil, a pinch of pepper, 15 g salt, 8 g monosodium glutamate (MSG).

　　Method

　　1. Poach the chicken in boiling water until just cooked (do not overcook; about 15 minutes is usually sufficient), then remove and cut into pieces (keeping the original shape of the chicken), with the head and wings left intact;

　　2. Finely shred the green onions and ginger;

　　3. Heat the oil in a wok over high heat until boiling, sprinkle the ginger shreds on the chicken, then pour the hot oil over it, followed by the green onion shreds;

　　4. In the wok, add 200 g of broth and bring to a simmer over low heat. Add pepper, salt, MSG, and other seasonings to make a sauce, then pour it over the chicken.

　　Features

　　The chicken has a clean white color with a hint of golden yellow from the oil, and is fragrant with scallion oil. Garnished with scallion flower petals around the edges, it is served with mustard sauce and soy sauce for a unique flavor.