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Deep-fried Cubed And Marinated Chicken

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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)
----------------------------------------------
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


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