Serves 4 chicken (chopped thighs with bones) 500g Marinade wuxiang fen (Chinese spice) 1 teaspoon minced ginger root 10g garlic (minced) 1 clove long green onion (white part only) 5-cm soy sauce 1 tablespoon sake 1 tablespoon salt 1/2 teaspoon Pepper sesame oil 1/2 teaspoon egg 1 potato starch 4 tablespoons flour 3 tablespoons white sesame seeds 3 tablespoons romaine 4 leaves onion 1/2 Welsh Frying oil

‚PMake a shallow cut lengthwise across the Welsh onion. Cut into 5-cm long pieces. Spread each piece, cut into very thin strips and soak in water. ‚QCombine the ingredients for the marinade in a bowl and mix well. Add the chicken and marinate for 30 minutes to 1 hour.

‚PAdd the egg, potato starch, flour and white sesame seeds into the bowl for marinating the chicken, and mix well. ‚QCook the chicken in frying oil at 160oC until done. ‚RWhile the chicken is still in the oil, raise the oil temperature to 180oC to make the surface crispy. Serve the fried chicken over a bed of romaine and top with the Welsh onion.