SEASONINGS: 30g Yeo’s Chilli Sauce with Garlic 50ml chicken stock
PREPARATION METHOD: -Wash the chicken and hang in a cool, dry place.
- Heat the wok over high heat. Deep fry the chicken until the skin is crispy. (Some people prefer roast the chicken inside the oven.) Cut off the skin into pieces and shred the meat. Put the skin on top of the meat.