• Peking Duck
• Beef & Broccoli with Oyster Sauce
• Kung Pao Chicken
• Beijing (Peking) Style Chicken
• Orange Spareribs
• Szechuan Peppercorn Chicken
• Sichuan Ma Po Tofu
• Hometown Tofu Hot Pot
• Barbecue Spareribs
• Sweet & Sour Spareribs (Eastern Chinese Cuisine Style)
• Sweet & Sour Spareribs (Cantonese Cuisine Style)
• Five Spices Crispy Chicken
• Tender Steamed Beef
• Lamb with Green Onion

Basic Ingredients:

• 1 whole chicken (about 2 – 2.5 lb. )
• 1 ½ pint vegetable oil
• 1 ½ - 2 quarts water

Seasoning Ingredients:

• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/2 tablespoon soy sauce
• 1 ½ tablespoons cooking wine
• 1 teaspoon five spices power
• ½ teaspoon Szechuan peppercorn, freshly ground
• 2 tablespoon ginger, sliced
• 3 stems green onion
• 3 tablespoons honey
• 2 teaspoons sesame oil
• 1 teaspoon white pepper

Procedures:

1. Boil water, put chicken into the boiling water for about 1 minute. Remove the chicken.
2. Mix salt, sugar, soy sauce, cooking wine, five spices power, Szechuan peppercorn in a bowl, use a brush to brush the mixture on the outside and inside of the whole chicken.
3. Place ginger and green onion inside the whole chicken and steam the whole chicken for about 20 minutes until fully cook. Remove from the steamer and drain.
4. Brush honey on the outside of chicken while it’s warm, remove the ginger and green onion from inside of the chicken and then cool the whole chicken.
5. Heat the vegetable oil in a frying pan (about 350-375 ° F ), fry the whole chicken until the skin is crispy brown. Cool the chicken and cut it into small pieces.
6. Take 2 tablespoons remaining fluid from steamer, mix with sesame oil and white pepper, sprinkle the mix sauce on the chicken and serve.

Timing: 15 minutes to prepare the ingredients, 40 minutes to cook.

Taste: Crispy, tasty