1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and
all, in 8 pieces, each approximately the same size.
2. Beat egg lightly. Mince ginger root and scallion; then add to egg, along
with flour and sherry. Blend to a smooth batter.
3. Dip chicken in batter to coat. Meanwhile heat oil.
4. Add chicken, a few pieces at a time, and deep-fry until golden. Drain on
paper toweling and serve.
NOTE: This dish is said to date back to 600 A.D. Some cooks prepare it by
disjointing the legs and wings, then chopping breast and back each in half
for a total of 8 pieces. The breast and wings need less cooking than the
drumsticks and should be removed from the hot oil first.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus holds the secret of answered prayer”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!