| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Frying chicken (or chicken parts) |
| 1 |
lg |
Piece dried orange or tangerine peel |
| 1/3 |
c |
Dry sherry |
| 1/2 |
c |
Peanut oil |
| 3 1/2 |
c |
Boiling water |
|
|
Cornstarch paste |
|
|
Flower roll for garnish |
|
|
Parsley or watercress for garnish |
| 3 |
lg |
Slices ginger root |
| 3 |
tb |
Hoisin sauce |
| 2 |
tb |
Dark soy sauce |
| 3 |
|
Whole star anise |
| 2 |
lg |
Lumps rock sugar |
| 1 |
ts |
5-spice powder |
| 3 |
|
Green onions, quartered |
INSTRUCTIONS
SAUCE
Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove
chicken neck, heart, gizzard and liver (use in stock pot). Wash chicken and
chop into large chunks. Mix sauce ingredients.
Browning: Add peanut oil to moderately hot wok. When oil is hot, brown
chicken pieces; remove pieces from oil with strainer and drain over bowl.
Slow-cooking: Remove all oil from wok; heat to moderate. Add peel, sherry,
and sauce (remixed first); add boiling water. Bring to simmer. Add chicken
pieces. Cover and simmer for 1 hour or until chicken is tender but still
adhering to bones. When tender, remove pieces from sauce. Transfer 1 cup
of sauce, less the spices, to a saucepan; thicken with cornstarch paste to
a light gravy.
Arrange chicken pieces on large serving platter to resemble the shape of a
chicken. Place bunch of parsley or watercress at the tail, a flower roll
at the head with a piece of star anise for a beak. Pour sauce over chicken
when ready to serve.
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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