Yuexiu Chicken, Guangdong Style

1. whole small fryer chickek, pullet or  capon, about 2 /1/4 lb (1 kg)
1 tbsp salt, or to taste
4 cups (1 litre) sesame oil
5 tsp powdered ginger
1 cup clear stock

1. Wash the chicken. Mix the ginger and salt, and rub over the chicken, inside and out. Let marinate for 1 hour.

2. Pour the sesame oil into a wok and add the stock, boil over high heat for 15 minutes. Add the chicken breast side up, and deep-fry for 15 minutes. Carefully turn the chicken over and boil for 5 more minutes, or until cooked through.

3. Remove the chicken and drain well. Cut into 1 1/2 inch (4 cm) chunks. Pour off the oil, which will float on top of the stock. Pour the stock over the chicken and serve.