INGREDIENTS

INSTRUCTIONS

Wipe chicken with a damp cloth. Split bird in two with a cleaver and
place both halves side by side in a large, shallow platter. Crush
ginger root; then combine with sherry, soy sauce and sugar. Pour over
chicken halves and let stand 1 to 2 hours, turning occasionally.  Drain
chicken, discarding marinade; then blot dry with paper  toweling.
Meanwhile heat oil. Using either a colander or long-handled  Chinese
strainer, suspend one chicken-half over pot. With a soup  ladle, baste
constantly with hot oil until evenly browned (about 7  minutes). Turn
over and brown other side; then drain on paper  toweling. Keep warm.
Deep-fry second chicken-half in the same manner.  With a cleaver, chop
each half, bones and all, in 2-inch sections and  serve.  NOTE: This
kind of frying splatters, so wear a smock or other  cover-up.
VARIATIONS:  For the ginger root, substitute 2 scallion stalks, minced;
or 1 medium  onion, chopped. For the mixture in step 2, substitute 2
tablespoons  sherry, 1/2 teaspoon Five Spices, 1/2 teaspoon salt, and
1/4 teaspoon  pepper.  From <The Thousand Recipe Chinese Cookbook>,
ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 133.7mg
Potassium: 12.1mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g