Ingredients
100 g (about 1/2 cup) fresh broth, 1 tender young hen (about 1000 g / 2.2 lbs).
Seasonings
50 g vegetable oil, cornstarch slurry as needed, 10 g each of ginger, soy sauce, scallion, vinegar, and chili oil, 2 g salt.
Instructions
1. Cook the whole chicken in a pot until done, then remove and let cool. Remove the leg bones and chop the chicken into even pieces. Finely mince the ginger and chop the scallions into small pieces.
2. Heat vegetable oil in a wok until hot (about 15°C), add chicken pieces, minced ginger, and chopped scallions, stir-fry until fragrant, then add fresh broth, salt, and soy sauce, simmer until flavored, stir in diluted cornstarch and vinegar, drizzle with chili oil, and serve.