Ingredients
1 young chicken (about 750 g / 1.5 lbs)
Seasonings
2.5 g each of ketchup and sesame oil, 15 g salt, 10 g each of white sugar, scallion segments, minced ginger, minced garlic, and Shaoxing wine, 5 g curry powder, 2.5 g MSG, and a small amount of lard.
Instructions
1. After initial preparation, cut the chicken into 12 pieces, marinate with salt, MSG, and cooking wine for 2 hours, pat dry, then deep-fry in hot oil for 5 minutes and remove.
2. Place the pot over heat, add a small amount of lard and heat until hot, then add scallion segments and fry until fragrant. Add curry powder and ketchup, stir-fry for 1 minute, then pour in 400 g (about 1 3/4 cups) of water. Add minced ginger, bring to a boil, then add the chicken pieces. Simmer over low heat until the chicken is tender, then switch to high heat to reduce the sauce. Add minced garlic and sesame oil, then remove from heat. This dish offers a perfect balance of sour, spicy, sweet, salty, and aromatic flavors, making it enjoyable for all ages.