Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken |
| 1 teaspoon | Salt |
| 1 teaspoon | Sugar |
| ¼ teaspoon | White pepper |
| 1 \N | Scallion stalk |
| 2 slices | Fresh ginger root |
| 3 tablespoons | Soy sauce |
| 2 tablespoons | Sherry |
| \N \N | Cornstarch |
| \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. Place in a deep bowl.
Sprinkle with salt, sugar and pepper.
2. Cut scallion stalk in 1-inch sections; mince ginger root. Add to bowl along with soy sauce and sherry. Let chicken stand 2 to 3 hours in mixture, turning occasionally.
3. Drain chicken well, discarding marinade; then dredge lightly with cornstarch. Meanwhile heat oil. 4. Add chicken a few pieces at a time and deep-fry until light golden (about 5 minutes). Lift out with a strainer or tongs and let cool slightly while reheating oil.
5. Return chicken to oil. Refry until crisp and golden (3 to 5 minutes more). Drain on paper toweling. Serve plain or with any sauce for deep-fried Peking Chicken (see recipes "Soy-Vinegar", "Mixed Vegetable", "Green-Pea-Catsup", "Stick-Soy" or "Celery").
NOTE: This chicken may also be chopped, bones and all, in 2-inch sections either before or after deep-frying. VARIATIONS: 1. For the marinade seasonings in steps 1 and 2, substitute any of the following mixtures and rub over chicken: a. 2 tablespoons soy sauce, tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper.
b. 2 tablespoons soy sauce and 2 tablespoons sherry.
c. 2 tablespoons cognac, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1 garlic clove, minced.
d. 4 tablespoons soy sauce, 2 tablespoons chicken fat.
2. In step 3, dip chicken first in egg white, then dredge in cornstarch.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .