Summer Palace

Ingredients:

• Half a chicken
• 180g goose liver
• 200g lettuce
• 80g cucumber
• 50g marinated purple ginger
• Handful of coriander
• A pinch of salt
• 200g Zhejiang red vinegar
• 50g maltose
• A few drops of sesame oil

Method               

1. Put Zhejiang red vinegar and maltose into chicken skin broth and boil it.
2. Clean the chicken and poach it in the simmering water for a few seconds.
3. Season inside of the chicken with salt and brush the chicken surface with chicken skin broth.
4. Slice the lettuce, purple ginger and cucumber. Pile them up.
5. Pan-fry the goose liver until golden brown, cut into small pieces and pile them on the cucumber.
6. Deep-fry the chicken until golden and crispy, slice off the skin into pieces and pile on the goose liver.
7. Shred the chicken meat, mix it with shredded cucumber, salt, sesame oil and coriander, place in the centre and serve.

Tip

• The chicken skin must be drained to fully dry after brushing with the chicken skin broth so that chicken skin can be crispy when fried.

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