| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | Chicken (up to) | |
| 2 | ts | Salt |
| 1 | tb | Sherry |
| 1 | Scallion stalk | |
| 3 | sl | Fresh ginger root |
| Oil for deep-frying | ||
| Pepper |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. Rub salt and sherry into its skin. 2. Cut scallion stalk in half; slice ginger root; then place both inside cavity. Hang bird up to dry in a cool, airy place 1 to 2 hours (see "How-to Section".) 3. Heat oil. place chicken in a wire basket or large long-handled Chinese strainer. Lower bird gently into oil and baste constantly inside and out until it turns golden. 4. Drain on paper toweling. Let cool slightly, then chop in bite-size pieces. Sprinkle with pepper and serve. NOTE: The double or triple method of deep-frying can be used here. Lift the bird out of the oil entirely once or twice and let cool slightly. Reheat the oil each time. 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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