| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 10 | Servings |
INGREDIENTS
| 1 | 4-5 pound chicken | |
| Water to cover | ||
| 1 | Scallion stalk | |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 1 | T | Cornstarch |
| 1 | T | Sherry |
| 1 1/2 | T | Soy sauce |
| Oil for deep-frying |
INSTRUCTIONS
Place chicken in a pan with cold water to cover. Cut scallion in 1-inch sections and slice ginger root; add to pan. Bring to a boil; then simmer, covered, about 1 hour. Drain, reserving liquid for stock. Let bird cool; then bone and (leaving skin on) cube chicken, or cut in 1x2-inch strips. Combine cornstarch, sherry and soy sauce. Add to chicken and toss gently. Let stand 15 minutes, turning occasionally. Meanwhile heat oil. Add chicken, several pieces at a time, and deep-fry until crisp and golden (about 1 minute). Drain on paper toweling. NOTE: Depending on the size and toughness of the bird, simmering time can vary from 30 minutes to 1-1/2 hours. The chicken should be cooked until just about done. VARIATIONS: In step 1, add 1 tablespoon sherry and 1 tablespoon soy sauce to water. In step 2, disjoint chicken. Drain and dry well. Brush with 1/2 cup soy sauce and deep-fry (omit step 3). Chop in bite-size pieces and serve. In step 3, substitute a batter of 3 tablespoons flour; 1 egg, beaten; 1/2 teaspoon salt; and 1 to 2 tablespoons stock. 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: 59
Calories From Fat: 18
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 434.8mg
Potassium: 86.4mg
Carbohydrates: 7.1g
Fiber: <1g
Sugar: <1g
Protein: 2.7g