Ingredients
1 tender young hen (1000 g, about 2.2 lbs)
Seasonings
10 g dried red chili peppers, 25 g each of scallions and ginger, and appropriate amounts of yellow rice vinegar, cooking wine, salt, and ground Sichuan pepper.
Instructions
1. Boil the chicken until 70% cooked, then remove and let cool. Remove the head, feet, and bones, then cut into pieces. Heat oil in a wok over high heat until it reaches 80% hot, add the chicken pieces, shredded ginger, and ground chili, and stir-fry.
2. Add black vinegar, cooking wine, salt, and ground Sichuan pepper to season, then pour in broth and braise until the liquid is nearly absorbed. Add scallion segments, thicken with a cornstarch slurry, and transfer to a serving plate.