For handling the chicken, Wang Fan still chose the modern method. The taste of kudzu powder has a slight herbal scent, a faint plant fragrance. Its texture is very smooth and leaves a pleasant aftertaste without overpowering or detracting from the chicken's delicacy.
Both ingredients were ready, and Ding Li's aged black pig ham, which he cured for more than three years, was sliced and ready. Everything was prepared, only missing Wang Fan's personal touch.
Taking a deep breath, Wang Fan steadily placed the iron wok onto the fire. A thin layer of milky white lard was scooped into the pot, and as the oil temperature rose, a rich aroma followed.
The chicken was tossed into the wok for a quick stir-fry, letting each side coat itself with fat. The instantaneous sautéing evaporated the excess moisture within the chicken, simultaneously releasing its inherent aroma and oils.
