| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
(large) chicken breast |
| 1 |
sl |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 1 |
tb |
Brown sugar |
| 1 |
tb |
Sherry |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Cornstarch |
| 3 |
tb |
Water |
| 2 |
|
Eggs |
|
|
Oil for deep-frying |
INSTRUCTIONS
1. Skin and bone chicken breast; cut against the grain in slices 1/8-inch
thick, then in 1-inch circles. (Reserve remainder for soup.)
2. Mince ginger root and scallion stalk; then combine with brown sugar,
sherry and soy sauce. Add chicken rounds and toss gently. Let stand 20 to
30 minutes, tuming occasionally. Drain, discarding marinade.
3. Blend cornstarch and water to a paste. Beat eggs lightly and blend in to
make a batter. Dip each piece of chicken in batter; then thread on metal
skewers. Meanwhile heat oil.
4. With tongs, lower skewers into hot oil and deep-fry chicken until
golden. (Rotate skewers during cooking.) Remove skewers, drain chicken on
paper toweling, and serve.
NOTE: This dish is also called Golden Dollars.
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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