Ingredients
1 young hen (about 700 g / 1.5 lb), 75 g red fermented rice paste, 600 g (about 2.5 cups) clear broth.
Seasonings
500 g (about 1 lb) lard, 1 scallion, 1 slice ginger, 165 g (about 3/4 cup) yellow wine, 65 g (about 1/3 cup) sugar, salt and water chestnut flour to taste.
Instructions
1. Split the chicken open from the back, remove the head, feet, and innards, rinse clean, then cut into 4.5 cm (about 1.8-inch) cubes.
2. Heat a wok with lard, add the chicken pieces and flash-fry for about 2 minutes, then remove and drain off the oil.
3. Briefly stir-fry the red fermented rice and sugar in oil, then add the chicken pieces and stir-fry briefly, followed by the scallions and ginger slices. Add clear broth, Shaoxing wine, and salt, then cook until the chicken is done. Remove the scallions and ginger, then thicken with water chestnut starch slurry before serving.