Braise Chicken, Suzhou Style

9 oz (250 g) boned chicken
1/4 tsp salt, or to taste
1 medium Chinese yam or potato, about 5 oz (150 g), parboiled
1 tbsp sugar
1 tbsp cornstarch (cornflour), dissolved in
2 cups (500 ml) vegetable oil for deep-frying
1 tbsp water
1 tbsp rice wine
1 cup (200 ml) high stock (see p.17)
3 tbsp soy sauce
2 tsp sesame oil

1. Wash the chicken and chop and chop into 1 1/2 inch (4 cm) pieces. Peel the yam or potatoes and roll-cut diagonally into 1 1/2 inch (4 cm) pieces.

2. Heat the oil in a wok to 375degrees Fahrenheit (190 degrees Celsius), or until a piece of scallion green or ginger sizzles noisily and browns quickly when tossed into the oil. Add the chicken and deep-fry to a turn of colour, Remove the chicken and drain. Pour the oi out of the wol, leaving about 2 tbsp. Put the chicken back into the wok and add the rice wine. Simmer over medium heat for 20 minutes. Add the soy sauce, sugar, yam, and stock and continue simmering, until the chicken is tender.

3. If tpp much liquid is left in the wok, reduce by boiling rapidly. Stir the dissolved cornstarch and add to the wok. Cook, stirring, until the sauce thickens. Sprinkle with the sesame oil, and serve.