Mandarin Duck Chicken Exclusive

Preparation: One Wenchang chicken, split open, cleaned thoroughly.

Boil water in a pot, add ginger slices, and immerse half a chicken to cook (the method for white-cut chicken) for about 45 minutes.

Start cooking the other half of the chicken in a pan, heat the pan and add oil, then add ginger, garlic, and shallots and stir-fry until fragrant.

Add the chicken (including chicken feet, neck, gizzard, and a set of duck gizzards).

You just need to lightly pan-fry it on both sides.

Add soy sauce, sugar, and rice wine.

Cook over medium heat for one or two minutes, turning both sides to help the chicken get color.

Then add a small bowl of boiling water, cover, and cook over medium heat for 25 minutes.

Time's up, open the lid, the color looks good, it's fully cooked, and there's still some broth, you can turn up the heat to reduce the sauce.

Use a spoon to pour the sauce over the chicken to make it even redder and shinier.

After two or three minutes, see if the color looks better than before, then turn off the heat and let it cool slightly.

The other white-cut chicken is almost fully soaked as well.

Place each on a plate to cool slightly, then cut into pieces and plate. (When removing the poached chicken, brush a little peanut oil for a fragrant and shiny finish.)

Finished product image.

Finished product image.