Chinese have their own unique method and using ‘Clear Chicken Oil’ seem to be one of them. Similar to the Italians using ‘Olive Oil’ for most all of their cooking, using ‘clear chicken oil’ (chi-yu) seem a step closer to fine chinese cooking.
It’s not difficult to make, as long as you know a good butcher (chicken) who provide you with a very FRESH CHICKEN FAT. Extract the oil from the chicken fat under low heat for couple of hours. You will start to see the fat melting, transforming into a very clear yellow transparent chicken oil.
As with these organic oils, to avoid oxidation keep it frozen in few jars and use as required.