Crisp skin chicken

Yield: 4 Servings

Measure Ingredient
1 Chicken (2-1/2 lb)
1 tablespoon Vinegar
2 tablespoons Soy sauce
2 tablespoons Honey
1 tablespoon Sherry
1 teaspoon Molasses (treacle)
2 tablespoons All-purpose flour
1 teaspoon Salt
Peanut oil for deep frying
1 tablespoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Freshly ground black pepper
¼ teaspoon Salt
1 tablespoon Salt
½ tablespoon Freshly ground black pepper



From: hz225wu@... (Micaela Pantke) Date: Mon, 30 Aug 93 10:01:25 +0200 See "Chinese Menu Suggestion #4" for other recipes for complete dinner.

Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with kitchen paper. Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes. Mix the flour and salt together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper.

Chop the chicken into 8 pieces and serve warm with the following dips: Cinnamon Dip: Mix together, place in a small saucepan and heat until very hot, stirring constantly.

Pepper and Salt Dip: Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown.

Hoi Sin Sauce: Guests dip the pieces of chicken into the dips which are served separately in small bowls.

Note: ----- As this dish is eaten with the fingers, place finger bowls of cold water on the table.




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