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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