1. 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.
2. 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.
3. Drain chicken well, discarding marinade; then dredge lightly with
cornstarch. Meanwhile heat oil.
4. 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.
5. 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:
1. For the marinade seasonings in steps 1 and 2, substitute any of the
following mixtures and rub over chicken:
a. 2 tablespoons soy sauce, tablespoons oil, 1 teaspoon salt and 1/4
teaspoon pepper.
b. 2 tablespoons soy sauce and 2 tablespoons sherry.
c. 2 tablespoons cognac, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1
garlic clove, minced.
d. 4 tablespoons soy sauce, 2 tablespoons chicken fat.
2. 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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