INGREDIENTS

INSTRUCTIONS

Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and
all, in 8 pieces, each approximately the same size. Place in a deep
bowl. Sprinkle with salt, sugar and pepper. Cut scallion stalk in
1-inch sections; mince ginger root. Add to bowl along with soy sauce
and sherry. Let chicken stand 2 to 3 hours in mixture, turning
occasionally. Drain chicken well, discarding marinade; then dredge
lightly with cornstarch. Meanwhile heat oil. Add chicken a few pieces
at a time and deep-fry until light golden (about 5 minutes). Lift out
with a strainer or tongs and let cool slightly while reheating oil.
Return chicken to oil. Refry until crisp and golden (3 to 5 minutes
more). Drain on paper toweling. Serve plain or with any sauce for
deep-fried Peking Chicken (see recipes "Soy-Vinegar", "Mixed
Vegetable", "Green-Pea-Catsup", "Stick-Soy" or "Celery").  NOTE: This
chicken may also be chopped, bones and all, in 2-inch  sections either
before or after deep-frying. VARIATIONS:  For the marinade seasonings
in steps 1 and 2, substitute any of the  following mixtures and rub
over chicken: 2 tablespoons soy sauce,  tablespoons oil, 1 teaspoon
salt and 1/4 teaspoon pepper. 2  tablespoons soy sauce and 2
tablespoons sherry. 2 tablespoons cognac,  2 tablespoons soy sauce, 1
teaspoon sugar, and 1 garlic clove,  minced. 4 tablespoons soy sauce, 2
tablespoons chicken fat. In step  3, dip chicken first in egg white,
then dredge in cornstarch.  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: 44
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 812.7mg
Potassium: 115.3mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 1g
Protein: 2.5g