Sandstorm Chicken

Sandstorm Chicken

　　[Ingredients] 1 tender chicken (about 1000g). [Seasonings] 2g salt, 3g sand ginger powder, 2g MSG, appropriate amount of oil. Marinating ingredients: 30g onion, 30g celery, 30g carrot, 5 bay leaves, 10 cloves of garlic, 10g old ginger, 20g salt, 15g MSG, 15g white spirit, 20g maltose, 1000g water. [Procedure] 1. Peel and dice the onion and carrot; crush the garlic and ginger; wash the celery. Then put them in a small bucket with 1000g of water, bring to a boil, then simmer over low heat for 30 minutes. Add the remaining marinating seasonings, bring to a boil again, then cool to make the marinating mixture. 2. Stir-fry the salt over low heat until dry and fragrant, remove from heat, add the sand ginger powder and MSG, mix well to make the dipping sauce. 3. Clean the chicken, drain off excess moisture, and marinate in the marinating mixture for 12 hours (longer if it’s cold, or refrigerate if it’s hot). Then briefly blanch in boiling water, remove, brush with a thin layer of sugar syrup, hang in a ventilated area to let the skin dry slightly, then roast in the oven until cooked, and remove. 4. Heat oil in a wok, deep-fry the roasted chicken until fragrant, then slice and plate, served with the dipping sauce. [Characteristics & Review] Red skin and white meat, tender and fragrant on the palate, with a unique flavor. [Tips] This dish uses two rounds of seasoning and two stages of cooking, so it's essential to control the flavor progression and color changes carefully.