Ingredients

• 5 lbs whole chickens
• 3 stalks green onions, white parts
• 1 piece ginger, mashed
• 2 teaspoons salt
• 2 teaspoons shaoxing wine
• water
• oil
• 2 stalks green onions, shredded
• parsley, Chinese
• 4 tablespoons salt
• 1 teaspoon szechuan peppercorns
• 1/2 teaspoon white pepper

Instructions

1. Wash the chicken inside and out and dry with paper towels. Stuff the ginger, green onion and 1 teaspoon of salt inside the chicken and turn chicken over on it back and brush with Shao Hsing wine season with half of the salt and turn over breast side up and repeat this step. Place the chicken on a round dish and let stand for an hour.

2. In a large stockpot add in the chicken and fill with water and place over a high heat and bring to a rolling boil for 5 minutes and cover and turn off the heat. Do not open the cover for the next 45 minutes. Remove the chicken from the pot and place into an ice water bath to cool the chicken for an hour and pat dry with paper towel inside and out.

3. When the chicken is cool place onto a cutting broad with a clever slice the chicken in half.

4. In a large wok add oil and heat to 350° and with care place into one half of the chicken and deep fry to a golden brown and place onto a rack and repeat this step. Let the chicken set for 15 minutes and then cut up the chicken Chinese style and place the chicken pieces on a serving platter and top with green onion and parsley. Serve with pepper salt in a small dish on the side.

5. Place salt, peppercorns and white pepper in wok over medium heat, swirling wok for 2 to 3 minutes. Let cool.