⬇️⬇️English recipe follows⬇️⬇️
薑蔥煎鹹雞：
材料：
冰鮮雞1隻
薑1舊
蔥1條
處理：
1. 冰鮮雞，拆開包裝袋，斬去雙腳，除去肥膏及肺部。
2. 用粗鹽乸15分鐘，以除去雪味、腥味及加入鹹味。
3. 雞殼，1開2，切去頸部。
4. 清洗乾淨，擎乾水，廚紙索乾。
5. 切出雞翼及雞髀，除去肋骨，起出雞肉，切大塊。
6. 半隻雞已起出雞肉，加入鹽少許調味。
7. 蔥，用叉子刮成絲。
薑，去皮，切片。
8. 雞件內，加入生粉1茶匙，撈勻。
烹調：
1. 中火在鑊中燒熱油1茶匙。
2. 加入雞件，皮向下，轉中慢火，繼續煎。
3. 大約煎了3分鐘，反轉繼續煎。
4. 又煎了大約3分鐘，兩面都煎至焦香，加入薑，轉大火，繼續煎，直至聞到薑的香味。
5. 加入調味料：
a. 生抽1茶匙
b. 糖半茶匙
炒勻。
6. 加入蔥絲，炒勻。
7. 完成，上碟，可享用。
Pan-fried salted chicken:
Ingredients:
Frozen chicken 1 No.
Ginger 1 No.
Green onion 1 No.
Preparation:
1. The chicken, remove the plastics, cut off its feet, remove its fat and lung.
2. Season the chicken with cooking salt for 15 minutes, to remove unpleasant smells and tastes and add some salty taste to it.
3. The chicken, divide into 2 shares. Cut off its neck.
4. Rinse thoroughly and hang dry. Dry with kitchen towel.
5. Cut out the wings and legs, remove the bones of breast, cut the breast into big pieces.
6. Half of chicken meat has been cut well, season with little salt.
7. Green onion, shred with a fork.
Ginger, get it peeled. Slice it.
8. Mix the chicken pieces well with tapioca starch 1 tsp.
Steps:
1. Heat up oil 1 tsp at medium flame in wok.
2. Put chicken pieces. Skin faces down, turn to medium~low flame and continue frying.
3. Have been fried for about 3 minutes, flip them over and continue frying.
4. Have been fried for another 3 minutes, both sides of chicken pieces have been turned into golden yellow. Put ginger, turn to high flame, continue frying, until you can feel the smell of ginger.
5. Add seasoning:
a. Light soya sauce 1 tsp
b. Sugar 0.5 tsp
Fry well.
6. Put shredded green onion, fry well.
7. Complete. Put on plate. Serve.
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