Crisp chicken - szechuan

Yield: 6 servings

Measure Ingredient
3 tablespoons Peppersalt; see below
1 tablespoon Dry sherry
4 \N Scallions
3 pounds Whole chicken; - cleaned boiling water
2 tablespoons Szechuan peppercorns
2 tablespoons Soy sauce
2 tablespoons All purpose flour
1 tablespoon Cornstarch
8 cups Oil; for deep frying
2 tablespoons Salt


Put Peppersalt and sherry in a large bowl; pound scallions with the broad side of a cleaver, then chop into 1 inch lengths; add to peppersalt mixture. Rinse chicken in cold water; pat dry with paper towels; rub inside and ouside with peppercorn mixture; refrigerate chicken for 8 hours.

Pour 4 cups boiling water into a wok or large pot; place chicken in a baking dish in steamer or on steamer rack over boiling water; cover wok and steam the chicken over medium heat about 2 hours until meat is very tender, adding more boiling water as needed. Remove wok from heat; let cool slightly before removing chicken; pat chicken dry and let cool; brush soy sauce all over chicken.

Combine flour and cornstarch; dust chicken with mixture; heat oil in a wok over high heat to 350F; carefully lower chicken into hot oil with tongs; deep fry 2 minutes; remove chicken from oil with tongs; set aside. Reheat oil to 350F and carefully submerge chicken in hot oil again; deep fry 1 minute or until chicken is browned and crisp; remove and let cool a few minutes. Use a heavy, sharp cleaver to chop cooked chicken into small serving pieces. 4 servings.

Heat a medium saucpan over medium-low heat 1 minute; add peppercorns and stir-fry for 5 minutes; remove saucepan from heat and let cool; grind peppercorns into a fine powder with a mortar and pestle; add salt, mix well. Store in a tightly covered container.

Makes about cup.

Chuck in Pok Thursday 10:14 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

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