Ingredients
Moderate amount of cooked rooster meat and broth, both to taste.
Seasonings
Ginger, minced; soy sauce; vinegar; wet starch; Sichuan salt; scallions, chopped; cooked vegetable oil, all to taste.
Instructions
1. Cut the chicken into pieces. Heat vegetable oil in a wok over high heat until it reaches about 70% hot (just starting to smoke), then add the chicken pieces and minced ginger, dry-fry for about 2 minutes. Add Sichuan salt and chopped scallions, stir-fry briefly, then add soy sauce and meat broth. Simmer for about 5 minutes until the flavors are well absorbed.
2. Add the remaining scallions, thicken with a wet starch slurry, add vinegar, and stir well once the sauce has reduced. This dish features a bright yellow color, a rich ginger and vinegar aroma, tender and succulent chicken, and a generous, appealing presentation.