Camellia Oil Fried Chicken Exclusive

Preparing the chicken: Wash the chicken and cut it into small pieces, of a size suitable for quick cooking and to absorb flavors. You can keep some parts with skin and bones to enhance the texture layers. Marinate the chicken with a small amount of cooking wine, salt, and a little light soy sauce for about 20 minutes to let it absorb some initial flavor.

Prepare the ingredients: slice the ginger, crush the garlic, cut the chili into sections, and cut the green onions into sections for later use.

Stir-Frying Process: Heat the wok over high heat and add camellia oil. When the oil reaches about 70% hot (around 180°C), add ginger slices, cinnamon, star anise, and part of the garlic cloves, and fry on low heat until fragrant. Increase to high heat and quickly add the marinated chicken to the wok, stir-frying rapidly so that the chicken surface heats evenly, cooking until the chicken changes color and the surface turns slightly golden. Add the remaining garlic, pickled chili, pickled radish, and half of the chopped green onions, continuing to stir-fry so that the flavors blend thoroughly. Add an appropriate amount of light soy sauce and dark soy sauce to taste, and a small spoonful of sugar to enhance the flavor, continuing to stir-fry evenly. If needed, add a small amount of water or chicken broth, reduce to medium-low heat, cover the wok, and simmer for a few minutes.

Serve and enjoy: Place the stir-fried chicken with camellia oil on a plate; the aroma is wafting, the color is enticing, and paired with a bowl of steaming white rice, it is definitely a rare delicacy.