It's very simple. Chicken washed, cleaned and cut flat. I cut out the backbone, neck and wing tips, then more soup. Pour water on your finger above the chicken and bring to a boil. Carefully remove the foam.

Put in a saucepan onion – halves or scales, three slices of ginger, you can peel, Szechuan pepper, broken star anise. I even threw our greens - parsley, celery. Pour in the soy sauce. Well here goes TM "Kikkoman" with its rich taste. Salt slightly and add a pinch of sugar.

Bring again to a boil and cook under a lid for exactly 15 minutes. Without opening the lid, leave to cool and infuse for 8 hours – overnight. Chicken perfectly from this residual heat. I was the chicken farmer, dolgovskaya, and it was quite ready. Broiler enough and 10 minutes. Or you can put immediately into cold water and cook after boiling for 10 minutes. But I did not like the broth – after all the foam you want to remove.

Ready chicken cut into serving pieces with the bones. Virtuosos can try after slicing put in a whole chicken. But you can just.

For filing chopped small green onion and very finely chop two slices of ginger. Reheat in a small saucepan the butter – delicious sesame or something more flavorful. Remove from heat and immediately pour the onions with the ginger and hot pepper flakes according to your taste. Stir and immediately pour over the chicken the hot oil.

Serve the chicken with soy sauce, preferably low sodium, of course TM "Kikkoman"!