Yield: 8 Servings
|1||Chicken (up to)|
|3 slices||Fresh ginger root|
|Oil for deep-frying|
1. Wipe chicken with a damp cloth. Rub salt and sherry into its skin.
2. Cut scallion stalk in half; slice ginger root; then place both inside cavity. Hang bird up to dry in a cool, airy place 1 to 2 hours (see "How-to Section".)
3. Heat oil. place chicken in a wire basket or large long-handled Chinese strainer. Lower bird gently into oil and baste constantly inside and out until it turns golden.
4. Drain on paper toweling. Let cool slightly, then chop in bite-size pieces. Sprinkle with pepper and serve.
NOTE: The double or triple method of deep-frying can be used here. Lift the bird out of the oil entirely once or twice and let cool slightly. Reheat the oil each time.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .