Ingredients
1 whole steamed chicken (cooked until tender), 50 g (about 1.8 oz) chicken gizzards and livers, 25 g (about 1 oz) spinach, 25 g (about 1 oz) rehydrated wood ear mushrooms.
Seasonings
1500 g (about 3.3 lbs) oil, 40 g (about 3 tablespoons) soy sauce, 25 g (about 2 tablespoons) vinegar, 2 g each of chopped scallions and sliced garlic, 30 g (about 2 tablespoons) each of cooking wine and sugar, 1 g salt, 10 g (about 2 teaspoons) each of MSG and sesame oil, 50 g (about 1/3 cup) water starch.
Instructions
1. Cut the spinach into segments; slice the assorted giblets and blanch them in boiling water.
2. In a bowl, combine soy sauce, vinegar, sugar, salt, cornstarch slurry, MSG, scallions, garlic, cooking wine, chicken gizzards and livers, spinach, and wood ear mushrooms, and stir until well mixed.
3. Heat oil in a wok until it reaches 70% hot (about 350°F/175°C), then deep-fry the chicken until fully cooked, remove and let drain. Remove the large bones, shred the chicken into strips, and arrange on a plate. Return the wok to heat, add oil, stir-fry the prepared seasonings from the previous step until cooked, drizzle with sesame oil, and pour over the chicken to serve.