| 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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