Honey-glazed Spring Chicken
A Zhejiang-style dish featuring a vibrant red color and an abundance of complementary ingredients.
Ingredients
Spring chicken
1
Pickled young ginger
2 taels (about 80 g)
Scallion
1
Ginger
2 slices
Wine
1 tbsp
Oil
2 cups
Dark soy sauce (marinade)
2 tbsp
Honey (marinade)
1/2 tsp
Wine (marinade)
1/2 tsp
Cornstarch (marinade)
1/2 tsp
Water
1/2 cup
Chili sauce (thickening sauce)
2 tsp
Honey (thickening sauce)
2 tbsp
Dark soy sauce (thickening sauce)
1/2 tsp
Wine (thickening sauce)
1/2 tsp
Cornstarch (thickening sauce)
3/4 tbsp
Instructions
1
Step 1
Clean the spring chicken after slaughtering. Boil half a pot of water, add the ginger, scallion, and wine, and blanch the spring chicken in the water for 15 minutes. Remove, pat dry, then coat evenly with the marinade and let sit for 1/2 hour. Ideally, hang the chicken up to dry.
2
Step 2
Heat 2 cups of oil and deep-fry the chicken until golden brown. Remove, cut into large pieces, and arrange on a serving plate.
3
Step 3
Heat 1/2 tablespoon of oil, add the pickled young ginger and stir-fry briefly for 1 minute. Pour in the thickening sauce ingredients and bring to a boil, then drizzle the sauce over the spring chicken. Serve immediately.
