Ingredient
1 dressed chicken
2 stalks spring onion (cut finely)
2 tbsp minced ginger
2 cloves shallot (sliced)
Seasoning
Bean Paste Seasoning:
3 tbsp fermented bean paste
2 tbsp sesame paste
2 tbsp sugar
1 tbsp rice wine
3 cups water
1 tsp sesame oil
Thickening glaze:
1 tsp corn starch
2 tbsp water
Sauce
Marinade:
1/2 tsp salt
1 tsp sugar
1 tbsp soy sauce
1tbsp dark soy sauce
2 tsp rice wine
pepper to taste
A few drops sesame oil
Method
Remove internal organs of chicken. Rinse. Mix with marinade and keep for 30 minutes.
Deep fry whole chicken in boiling hot oil till golden brown. Remove from wok.
Saute minced ginger and shallot slices with1 tbsp oil till fragrant. Stir in bean paste seasoning. Add chicken. Mix well. Cover wok and braise over low heat for 30 minutes. Sprinkle cut spring onion on top. Remove chicken and chop into pieces. Arrange on plate.
Mix thickening glaze with remaining sauce in wok. Bring it to boil and pour over chicken pieces. Serve.
