Deep-fried peking chicken

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, .

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