a 2-lb. young chicken
2 large scallions
8 dry chillies
1 teaspoon chilli powder
2 tablespoons soya sauce
1 teaspoon salt
2 tablespoons cooking wine
1/2 tablespoon gourmet powder
2 teaspoons sugar
2.1/2 cups peanut oil (consumption about 15%)
1) Draw and wash chicken, splitting it down the back and chopping off the claws and wing-tips as for "Chicken in Clear Soup". Cut it into pieces about 1.1/4-inch square. Rub with soya sauce (2/3 tablespoons) and cooking wine (1/2 tablespoon) and let set for a while.
Split scallion lengthwise in 4 parts and then cut into 2-inch lengths.
Remove stalks and seeds of chillies.
2) Heat pan and pour in peanut oil. When the oil begins to smoke, put in chicken pieces for deep-frying until brownish red. Remove and drain.
3) Pour oil out of pan, keeping about 3 table-spoonfuls. Fry chilli until dark brown. Add scallion and fry till lightly brown. Follow with chilli powder, tossing a couple of times. Pour in 2.1/2 cups of boiling water, to be seasoned with soya sauce (1.1/3 tablespoons), salt, cooking wine (1.1/2 tablespoons), gourmet powder and sugar. Put chicken in stock and bring to a boil on high heat, change over to low flame and simmer covered for about an hour.
(1) If this dish is to be served cold, reduce the water in step 2, simmer till sauce is nearly exhausted and leave it to cool.
(2) Duck may be used instead of chicken and the dish will be "Piquant Duck with Scallion".