| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Spring chicken |
| 1 |
|
Or |
| 2 |
sl |
Fresh ginger root |
| 1/2 |
c |
Soy sauce |
| 1/4 |
c |
Sherry |
| 1 |
ts |
Sugar |
|
|
Oil for deep-frying |
|
|
Cornstarch |
INSTRUCTIONS
1. Skin and bone chicken; cut in 1-inch cubes.
2. Mince ginger root; then combine with soy sauce, sherry and sugar. Add to
chicken and toss gently. Let stand 1 hour, turning occasionally.
3. Drain chicken, reserving marinade; then blot dry with paper toweling.
Meanwhile heat oil. Add chicken, several cubes at a time, and deep-fry
until light golden. Drain on paper toweling; keep warm.
4. Transfer still-hot chicken cubes to reserved marinade. Let stand 15
minutes, turning occasionally. Drain, discarding marinade.
5. Reheat oil. Dredge chicken cubes lightly with cornstarch; then deep-fry
again until crisp and golden. Drain and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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