Ingredients
A tender chicken weighing 1500 g (about 3.3 lbs) and 50 g (about 1/4 cup) of soy sauce.
Seasonings
50 g sugar, 40 g salt, 25 g each of cooking wine and spicy Korean-style soybean paste, 10 g scallion sections, 5 g each of minced ginger and minced garlic.
Instructions
1. Slaughter the chicken, remove the feathers, clean the cavity, discard the innards, rinse thoroughly, and drain well. Rub salt evenly all over the inside and outside of the chicken, then place it in a basin, weigh it down with a heavy object, and marinate for a full day and night. Remove and drain off the salted liquid.
2. Return the chicken to the pot, add enough fresh water to just cover it, bring to a boil, then remove the chicken; strain the cooking liquid to create a clear broth, rinse the chicken under cold water, then return it to the clear broth along with scallion sections, minced ginger, minced garlic, soy sauce, 25 g (about 2 tablespoons) sugar, and Shaoxing wine. Place a plate on top of the chicken to keep it submerged, cover the pot, bring to a boil over high heat, then reduce to low heat and braise until the chicken is about 80% cooked through. Remove the chicken and let it cool.
3. Strain the original cooking liquid, return it to the pot, and bring to a boil over high heat. Add 25 g (about 2 tablespoons) of sugar and simmer until the liquid reduces to a thick syrup, then brush it evenly over the chicken skin.
4. When serving, slice the chicken and arrange it back into its original shape on a plate, then dip in spicy soybean paste. This dish has a golden color, a savory and spicy flavor, and a rich, aromatic fragrance.