“Take a tender chicken and chop it into eight pieces. Fry them lightly in oil until cooked. Pour away the oil then add one cup of light soy sauce and half a jin of wine of to the chicken. Braise it until done and plate immediately. Do not use water in cooking and cook using a strong flame.”
Not sure how a fried and braised chicken can count as “seared”. But then again I don’t name these dishes, I just translate them.
Update: After a bit of thought, the name should actually not be “Seared Eight Pieces” but more “Scalded Eight Pieces”. And that almost one litre of boiling wine used at the end is likely the scalding liquid.