Instructions

1. 1
   Put salt and peppercorns in a small pan. Heat on medium to low heat until it barely smokes.
2. 2
   Remove from heat.
3. 3
   Grind well in mortar and pestle, or with a rolling pin.
4. 4
   Add ajinomoto and mix well.
5. 5
   Clean and rinse off chicken, discarding the giblets.
6. 6
   Heat enough water to cover the chicken in a pot until boiling.
7. 7
   Put five-spice powder, ginger, and scallions in a cloth and tie it. Add to water, and simmer for 15 minutes.
8. 8
   Add chicken, reduce heat, and gently poach for 20 minutes.
9. 9
   When chicken is done, remove from heat, then pat dry with paper towels and air dry for a little bit.
10. 10
    Put vinegar and sugar in saucepan, and heat until dissolved to make a syrup.
11. 11
    Coat the entire chicken on the inside and outside with the syrup.
12. 12
    Let chicken dry in a breeze until very dry.
13. 13
    Fill deep fryer with oil, and heat oil to 350°F (175°C).
14. 14
    Deep fry chicken about 10 minutes per side until brown and done.
15. 15
    Remove from oil, and chop with a meat cleaver into 1 x 2-inch pieces.
16. 16
    When chicken is done, fry the shrimp chips in deep fryer.
17. 17
    Sprinkle shrimp chips with a little salt.
18. 18
    Serve chicken adorned with shrimp chips, with pepper salt in a small dish on the side.