Ingredients
1 plump, tender young chicken (about 400-600 g / 14 oz to 1.3 lbs)
Seasonings
120 g vegetable oil, 120 g scallions, 40 g ginger, 15 g salt, 8 g MSG, and white pepper to taste.
Instructions
1. Finely shred the scallions and ginger; immerse the chicken in a pot of boiling broth and cook until just done (do not overcook—about 15 minutes is sufficient), then remove and chop into pieces (keeping the original shape of the chicken), and arrange the head and wings on the serving plate.
2. Heat oil in a wok over high heat until smoking, sprinkle shredded ginger over the chicken, then pour the hot oil over it, followed by adding shredded scallions.
3. In a wok, add 200 ml (about 3/4 cup) of broth and bring to a boil over low heat. Season with white pepper, salt, and MSG to create a sauce, then pour it over the chicken. This dish is pristine white with a glossy yellow sheen and carries a fragrant scallion oil aroma.