Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken |
| 1 \N | Egg |
| 2 slices | Fresh ginger root |
| 1 \N | Scallion stalk |
| ¼ cup | Flour |
| 2 tablespoons | Sherry |
| \N \N | Oil for deep-frying |
1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and all, in 8 pieces, each approximately the same size.
2. Beat egg lightly. Mince ginger root and scallion; then add to egg, along with flour and sherry. Blend to a smooth batter.
3. Dip chicken in batter to coat. Meanwhile heat oil.
4. Add chicken, a few pieces at a time, and deep-fry until golden. Drain on paper toweling and serve.
NOTE: This dish is said to date back to 600 A.D. Some cooks prepare it by disjointing the legs and wings, then chopping breast and back each in half for a total of 8 pieces. The breast and wings need less cooking than the drumsticks and should be removed from the hot oil first.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .