| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | Chicken | |
| 1 | Egg | |
| 2 | sl | Fresh ginger root |
| 1 | Scallion stalk | |
| 1/4 | c | Flour |
| 2 | tb | Sherry |
| Oil for deep-frying |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and all, in 8 pieces, each approximately the same size. 2. Beat egg lightly. Mince ginger root and scallion; then add to egg, along with flour and sherry. Blend to a smooth batter. 3. Dip chicken in batter to coat. Meanwhile heat oil. 4. Add chicken, a few pieces at a time, and deep-fry until golden. Drain on paper toweling and serve. NOTE: This dish is said to date back to 600 A.D. Some cooks prepare it by disjointing the legs and wings, then chopping breast and back each in half for a total of 8 pieces. The breast and wings need less cooking than the drumsticks and should be removed from the hot oil first. 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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