Ingredients
1000 g (about 2.2 lbs) young chicken, 30 g lettuce.
Seasonings
1500 g (about 3 1/3 lbs) rapeseed oil (100 g / about 1/2 cup actual consumption), 5 g (about 1 tsp) fine salt, 10 g (about 2 tsp) soy sauce, 10 g (about 2 tsp) scallion oil, 10 g (about 2 tsp) ginger slices, and 10 g (about 2 tsp) scallion segments.
Instructions
1. Split the young chicken open along the backbone, keeping the breast connected, then make a cut at each thigh joint, break the wings by tapping with the back of a knife, remove the feet and clean thoroughly, then coat the chicken evenly with soy sauce.
2. Heat oil in a wok until it reaches about 90% of its smoking point, then briefly dip the chicken into the hot oil and immediately remove it. Place the chicken in a roasting pan, add scallion sections, ginger slices, clear broth, soy sauce, and scallion oil. Roast in the oven for about 10 minutes until cooked through and golden brown. Remove, chop into strips, arrange on a plate in the original shape of the chicken, and pour the pan juices over the top.
3. Wash the lettuce, cut into sections, and arrange on both sides of the chicken to serve as a garnish and add color. This dish is golden in color with tender meat and a light, delicate aroma.