Ingredients

1.2-1.35 kg/2 1/2-3 lb young chicken
oil for semi deep-frying
45ml/3 tbsp soy sauce
3-4 stalks spring onion

Dips:

sweet soy paste
aromatic salt and pepper mix
plum sauce

** Free Chinese Recipes **

Method:

Remove the legs and wings from the chicken with a sharp Cleaver. Rub the chicken body, legs and wings thoroughly with soy sauce. Leave to season and dry for 1 hour. Coarsely chop the spring onions.

Heat 375 ml (3/4 pint) oil in a deep-sided frying pan. Add the chicken liver and giblets first to fry for 4 minutes. Drain and cut each into 4-5 slices. Fry the wings for 4-5 minutes, and the drumsticks for 5-6 minutes, and drain.

Now fry the chicken in the hot oil for 6-7 minutes on either side, then on the breast and back, each for the same amount of time.

Finally, turn the chicken over in the hot oil, a few times, for about 2 minutes. Drain thoroughly and place on a serving dish , surrounding it with the legs, wings and giblets.

The different part of the chicken should be eaten in the following order, if you prefer. a) giblets, wings, drumsticks; b) the meat from the body. They should all be dipped into one of the selected dips, which should be strategically arranged on the table. The chicken pieces are eaten with the fingers.