Name: Deep-Fried Chicken Halves
Ingredients: 1 Spring chicken; 4 sl Fresh ginger root; 3 tb Sherry; 2 tb Soy sauce; 1/2 ts Sugar; Oil for deep-frying

I bear my testimony that there is no joy to be found in all this world like that of sweet communion with Christ. I would barter all else there is of heaven for that. Indeed, that is heaven. As for the harps of gold and the streets like clear glass and the songs of seraphs and the shouts of the redeemed, one could very well give all these up, counting them as a drop in a bucket, if we might forever live in fellowship and communion with Jesus.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	8	Servings

INGREDIENTS

1		Spring chicken
4	sl	Fresh ginger root
3	tb	Sherry
2	tb	Soy sauce
1/2	ts	Sugar
		Oil for deep-frying

INSTRUCTIONS

1. 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.
2. Crush ginger root; then combine with sherry, soy sauce and sugar. Pour
over chicken halves and let stand 1 to 2 hours, turning occasionally.
3. Drain chicken, discarding marinade; then blot dry with paper toweling.
Meanwhile heat oil.
4. 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.
5. Deep-fry second chicken-half in the same manner.
6. 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:
1. For the ginger root, substitute 2 scallion stalks, minced; or 1 medium
onion, chopped.
2. 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.

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