Scallion and Vinegar Chicken
Deep-fry the marinated chicken twice until glossy red, then drizzle with the prepared scallion-vinegar sauce for crispy skin, tender meat, and a rich aroma of scallion with a tangy kick of vinegar.
Ingredients
young chicken (slaughtered, plucked, gutted, and washed)
1
soy sauce (25 g for marinating, 25 g for sauce)
50 g
Shaoxing wine (25 g for marinating, 2.5 g for sauce)
50 g
fine salt (10 g for marinating, 5 g for sauce)
15 g
scallion leaves (mashed and wrapped in cheesecloth to extract juice)
150 g
sesame oil (for sauce)
150 g
vinegar (for sauce)
25 g
rapeseed oil (approximately 150 g actually consumed)
1500 g
ginger (for marinating)
25 g
Instructions
1
Marinate
Slaughter, pluck, and clean the chicken, removing the entrails. Marinate the chicken with soy sauce (25 g), Shaoxing wine (25 g), scallion, ginger, and fine salt (10 g) for 30 minutes and set aside.
2
Prepare the sauce
Combine the soy sauce (25 g), sesame oil, vinegar, fine salt (5 g), and Shaoxing wine (2.5 g) in a bowl. Mash the scallion leaves, wrap in a piece of clean cheesecloth, and squeeze the scallion juice into the bowl to create the scallion-vinegar sauce.
3
Deep-fry
Heat the rapeseed oil in a wok over medium heat until it reaches 60% hot. Add the marinated chicken and fry through, then remove. Once the oil temperature rises to 80% hot, fry the chicken a second time until the surface turns a glossy red, then remove. Cut into pieces, arrange on a serving plate in the shape of a chicken, drizzle with the scallion-vinegar sauce, and serve.
