Deep-Fried Chicken a la Peking Duck

INGREDIENTS

INSTRUCTIONS

1. Place chicken in a large pan. Boil water and pour over. Bring to a boil
again; then simmer, covered, 45 minutes. Drain, reserving liquid for stock.
2. Rinse bird quickly under cold running water. Blot dry with paper
toweling.
3. Combine vinegar, soy sauce, honey, sherry and molasses. Brush mixture
over chicken skin. (Reserve the remainder.) Hang bird up to dry about 30
minutes in a cool, airy place.
4. Brush remainder of soy-vinegar mixture over bird. Suspend chicken again
and let dry another 20 to 30 minutes. Then combine flour and salt and rub
lightly into skin.
5. Heat oil until smoking. Gently lower in bird, using a wire basket or
large, long-handled Chinese strainer. Deep-fry, turning and basting, until
golden-brown.  Drain on paper toweling.
6. Remove crisp skin, cutting it in 2-inch squares. Serve on thin slices of
white bread with crusts removed, accompanied by onion brushes (see "How-to
Section") and a dip of either plum or hoisin sauce.
7. Bone remainder of chicken and cut in bite-size pieces. Serve as a
separate dish with the same dip.
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:

“When I grow up, I want to be like Jesus.”