Crisp chicken szechuan

Yield: 1 servings

Measure Ingredient
3 eaches Tb Peppersalt; see below
1 each Tb Dry sherry
4 eaches Scallions
3 pounds Whole chicken; - cleaned boiling water
2 eaches Tb Soy sauce
2 eaches Tb All purpose flour
1 each Tb Cornstarch
8 cups Oil; for deep frying
\N \N ++++++++++++++++++++++++PEPP ERSALT+++++++++++++++++++++ +++
2 eaches Tb Szechuan peppercorns
2 eaches Tb 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 outside 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 saucepan 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. C.OZBURN ++++-

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