Fry roast chicken (jianju chicken), as taught by a Shunde daipaidong

Cleave half a chicken (about 600 g) across the bone into 1.5-inch pieces; or bone a leg's thigh and drumstick, cut the meat into 1.5-inch chunks and chop the bones with the meat on them into similar pieces.

Marinate with salt, chicken bouillon powder, sugar, MSG, white pepper, cornstarch, light soy sauce and chili oil; coat with a tablespoon of peanut oil, mix, and rest at least 15 minutes.

Cut the chilies into diamonds; cut the scallion whites; slice the ginger into sheets and the garlic; cut eight to ten pieces of white onion.

Heat a non-stick or well-seasoned cast iron skillet over a medium flame until a drop of water sizzles away, about 180C.

Add the chicken, break it up and turn the flame to high. Fry about 20 seconds, then tilt the pan and fry about 20 seconds more on each side, about a minute and a half in all, to brown evenly.

Turn the flame to medium low and cover for about two minutes, or three if the pieces are bigger, to cook through.

Uncover and return to high; no added oil, as the marinade has some and the skin renders fat (add a swirl of oil for skinless). Fry about 30 seconds more until well browned.

Flip the pieces, off the heat, and fry the second side 90 seconds in the same way.

Add the garlic and ginger and fry until the other side is golden, about 90 seconds more.

Add the onion and chilies, fry 30 seconds; season with a quarter teaspoon salt and an eighth teaspoon black pepper, fry 30 seconds more, and serve.