Ingredients
100 g (about 3.5 oz) of young chicken from the current year.
Seasonings
20 g five-spice seasoning blend, 10 g ginger, 10 g soy sauce, and 5 g salt.
Instructions
1. Cross the two legs of the slaughtered and cleaned chicken behind the body and tuck them into the incision at the vent, then insert both wings through the neck incision, cross them inside the mouth and bring them out, so the chicken holds its wings in its beak with the body in a lying posture; let it air-dry. Dissolve maltose in water and brush evenly over the chicken skin. Heat oil in a wok to 80% hot, deep-fry the chicken until golden brown, then remove and drain the oil.
2. Place the fried chicken in a pot, add the master stock and enough fresh water to submerge the chicken, then add the five-spice seasoning pouch, ginger, salt, and soy sauce. Bring to a boil over high heat, skim off any foam, then reduce to a very low simmer and braise until the chicken is tender and falls apart easily. When removing the chicken, take care to keep the skin intact and the whole bird unbroken. This dish is infused with aroma down to the bone, offering a full spectrum of flavors—the meat is tender yet not tough, and it separates cleanly from the bone when eaten.