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Deep-fried Chicken A La Peking Duck

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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 10 Servings

INGREDIENTS

1 4-5 pound chicken
2 c Water
1/4 c Vinegar
1/2 c Soy sauce
1/2 c Honey
2 T Sherry
1 T Molasses
2 T Flour
1 t Salt
Oil for deep-frying

INSTRUCTIONS

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. Rinse bird quickly under cold running water. Blot dry with
paper toweling. 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. 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. 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.
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. 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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 88
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 917.7mg
Potassium: 140.3mg
Carbohydrates: 18.3g
Fiber: <1g
Sugar: 15.9g
Protein: 2.6g


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