Ingredients
1 whole spring chicken (about 750 g / 1.5 lbs), 250 g (about 1 cup) broth.
Seasonings
25 g sesame oil, 25 g ginger, 15 g soy sauce, 15 g vinegar, 10 g scallion, 5 g salt, 5 g MSG, and appropriate amounts of wet cornstarch and chili oil.
Instructions
1. Gut the chicken, remove the innards, and rinse clean. Boil it in plain water until fully cooked, then remove and let cool. Debone the legs and chop the meat into strips. Sprinkle with a little salt, place in a bowl, add broth, and steam over high heat for about 10 minutes. Meanwhile, grate the ginger into juice and slice the garlic.
2. Heat sesame oil in a wok, add scallions and stir briefly, then pour in the original steaming liquid from the chicken (after inverting the chicken onto a serving plate), add soy sauce, MSG, ginger juice, and vinegar, thicken with a cornstarch slurry, drizzle with chili oil, and when serving, uncover the inverted bowl and pour the hot sauce over the chicken. This dish is intensely aromatic with ginger and has a slightly sweet-and-sour flavor.