Ingredients
750 g (about 1 2/3 lb) chicken
Seasonings
300 g (about 1 1/4 cups) peanut oil, 30 g maltose, 10 g ginger and scallion, 5 g star anise and 5 g five-spice powder, 4 g salt.
Instructions
1. Wash the chicken clean, chop off the lower legs, then evenly sprinkle ginger slices, star anise, scallion segments, and salt over the chicken. Marinate for about 3 hours. Next, crack the thigh bones, cut a 5 cm (about 2-inch) slit under the belly, cross the two thighs and tuck them into the cavity, then evenly brush a thin layer of maltose over the entire chicken.
2. Pour peanut oil into a wok and heat over high heat until it reaches about 80% hot. Add the chicken and deep-fry until it turns purplish-red, then remove. Finely mince scallions and ginger, mix with five-spice powder, and stuff this mixture into the chicken's cavity. Place the chicken on a plate, drizzle with soy sauce, and sprinkle with salt. Steam in a steamer over high heat for 15 minutes, then remove. This dish is glossy and red, beautifully presented, and rich in flavor.