Deep-fried shandong chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken |
| 2 | teaspoons | Salt |
| Oil -- for deep frying | ||
| 1 | Green onion, white part only | |
| 1 | Red chili peppers -- deseeded & sliced | |
| 4 | Cloves garlic -- sliced | |
| 1 | teaspoon | Chili paste shredded |
| 2 | Cloves garlic -- finely chop | |
| & fry | ||
| ½ | cup | White rice vinegar |
| 1 | cup | Chicken stock |
| 1 | tablespoon | Light soy sauce |
| ½ | teaspoon | Salt |
Directions
SAUCE
Rub the chicken inside and out with salt and set aside for 30 minutes.
Bring a large pot of water to a boil and put in the chicken. Lower heat to the minimum and simmer the chicken for 30 minutes. Drain the chicken, pat dry and hang in an airy place to dry thoroughly. Just before the dish is required, heat oil for deep frying in a wok. To ensure a crisp texture, make sure the chicken is completely dry.
Lower the whole chicken, breast side down, into the oil and fry for about 5 minutes until golden brown. Turn and fry the other side for another 5 minutes. Remove chicken from oil, drain, chop into bite-sized pieces and arrange on a serving dish deep enough to contain 1½ cups sauce. Tip out all the oil from the wok but do not wipe. Add the sauce ingredients and simmer for 2 minutes. Pour over the chicken and garnish with the green onion and deep fried garlic.
Recipe By : Food of China
From: Meg Antczak Date: 11-02-95 (20:35) (159) Fido: Cooking