| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 1/2 | c | Soy sauce |
| 1/4 | c | Sherry |
| 1 | t | Sugar |
| Oil for deep-frying | ||
| Cornstarch |
INSTRUCTIONS
Skin and bone chicken; cut in 1-inch cubes. Mince ginger root; then combine with soy sauce, sherry and sugar. Add to chicken and toss gently. Let stand 1 hour, turning occasionally. Drain chicken, reserving marinade; then blot dry with paper toweling. Meanwhile heat oil. Add chicken, several cubes at a time, and deep-fry until light golden. Drain on paper toweling; keep warm. Transfer still-hot chicken cubes to reserved marinade. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. Reheat oil. Dredge chicken cubes lightly with cornstarch; then deep-fry again until crisp and golden. Drain and serve. 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)
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Calories: 84
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 653.8mg
Potassium: 35.4mg
Carbohydrates: 13g
Fiber: <1g
Sugar: <1g
Protein: 1.8g