1 young chicken of about 2 lbs.
9 oz. carrots
5 tablespoons thick broad-bean sauce of Sichuan (may be replaced by chilli paste to taste)
2.1/2 tablespoons soya sauce
1/2 teaspoon salt
2 tablespoons cooking wine
1/3 teaspoon gourmet powder
2 tablespoons scallion lengths
1 tablespoon ginger root slices
4 cups peanut oil (consumption about 12%)
1) Draw and wash chicken as for "Chicken in Clear Soup". Cut it into pieces about 1.1/4 inches square.
Wash and pare carrots. Cut into pieces of irregular shape about the same size.
2) Rub chicken with soya sauce (1 tablespoon) and cooking wine (1 tablespoon).
3) Heat peanut oil till it smokes. Deep-fry chicken until purplish red. Remove from oil and drain. Heat oil again and fry slightly carrot pieces. Remove and drain.
4) Pour oil out of pan, leaving about 3 tablespoons. Stir-fry broad-bean sauce until it is crisp and the oil becomes red. Add 6 cups of boiling water. Keep it boiling for 5 minutes. With a strainer, remove the dregs of the hot sauce from stock and then put in chicken pieces, scallion and ginger, soya sauce (1.1/2 tablespoons) and cooking wine (1 tablespoon). Bring it to a boil on high heat and then change over to low flame, keeping stock simmering in covered pot for about 2 hours. Add carrot. When carrot is done, add gourmet powder and serve. Should there be too much stock, reduce it on high flame before serving.
Deep-frying may be skipped in making this dish. That is: Heat 3-4 tablespoons of oil in wok, stir-fry scallion lengths, ginger slices and chicken pieces; add soya sauce and cooking wine and continue to stir-fry till chicken is colored; add boiling water and stew. Broad-bean hot sauce is to be stir-fried in another wok till crisp and smelling good; pour it in the other wok containing chicken before stewing.