SEASONINGS:
(1) 1t chicken bouillon powder, 2t cornstarch, 1/2t water, 1T Chinese rose wine, 1/2 piece of fermented red tarocurd.
(2) 1.5T Chinese rose wine, 1/2T sugar, 1/2T cornstarch, 1T chicken stock, 1/2 piece of fermented red tarocurd.
PREPARATION :
1. Add seasoning (1) to a bowl and mix well.
2. Rinse and cut chicken into 8 pieces; Blanch in boiling water for 20 seconds so as to drain the blood; Remove and immediately rinse in running water; Pat dry; Marinate in seasoning (1) for 1 hour.
3. Rinse and drain lettuce; Tear into pieces.
4. Add 2 cups of oil to a wok; Bring to the boil over a high heat; Turn to a medium heat; Slowly slide in the chicken and deep-fry till golden brown and done; Remove and pat dry; Arrange on a serving plate with the lettuce.
5. Set aside the oil, leaving 1t oil; Heat the wok over a high heat; Add the mixed seasoning (2); Stir-fry over a low heat till well mixed.
6. Serve with the sauce from the step 5.
COOKING TIPS:
1. Frozen chicken should be transferred from the freezer to the lower shelf of a refrigerator a night before the day you intend to cook them to ensure they thaw slowly.
2. To tenderize frozen or chilled chicken and remove the unpleasant "frozen food" taste, it is better to rinse in running water for 20 minutes before cooking.
