I was looking at my comments about Shanghai Airport last year and was reminded that it was best to eat before I clear immigration. So I went up to Shanghai Renjia, and the first thing on the menu was this spring onion oil chicken. It was absolutely delicious! It was delicate, slightly rich and salty, and with just a hint of Chinese wine. My only gripe? Those darned bone fragments. In fact, if it weren't for those bone fragments, I would have poured the remaining oil over several more bowls of rice and just shoveled it all into my mouth. Why can't they make a boneless version of this?
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