Directions:

1. Remove the head, neck and feet of the chicken. Cut open from the back and put in a basin to rub evenly with 3 g (1/2 tsp) of salt. Add the cooking wine, MSG, sugar, scallions and ginger to marinate for 2 hours.

2. Heat cold water in a pot over strong fire and boil the chicken until it is done. Take out and drain off the water. Remove all the bones.

3. Whip the eggs in a bowl. Add the flour, 2 g (1/3 tsp) of salt and the water to make a paste, and evenly rub the paste on the now boneless chicken.

4. Heat the oil in a wok over strong fire to 200-220 ?C (390-430 ?F) and deep-fry the chicken until the flour paste solidifies. Turn to a low fire to continue to deep-fry until the chicken is golden yellow in color. Take out and drain off the oil. Cut into small chunks to serve along with a small plate of baked and ground pepper powder mixed with salt.

Features: Golden yellow in color, it is soft and crispy.

Taste: Salty and delicious.