| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1 | c | Stock |
| 1/2 | c | Almond meats |
| 1 | Egg | |
| 1/2 | c | Flour |
| 1/2 | ts | Salt |
| Oil for deep-frying | ||
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 2 | tb | Soy sauce |
| 1 | tb | Honey |
| 1/2 | c | Water |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. With a sharp knife, make an incision along backbone, but do not cut through bone. Place bird in a heatproof bowl and add stock. 2. Steam 30 minutes. (See "How-to Section"). Meanwhile blanch almonds and chop coarsely. 3. Let bird cool slightly; then bone. Beat egg lightly and blend in flour and salt to make a batter; then coat chicken with batter. 4. Heat oil until nearly smoking. Gently lower in chicken, using a wire basket or large long-handled Chinese strainer. Deep-fry, basting and turning until golden. Drain on paper toweling. 5. Let bird cool slightly. Carefully cut in 1-1/2-inch strips (running from backbone to breastbone), then in 1-1/2-inch squares. Arrange, skin-side up, on a serving platter. 6. In a cup, blend cornstarch and cold water to a paste. In a saucepan, combine soy sauce, honey and remaining water, and heat, stirring. Then add cornstarch paste and stir in to thicken. Pour over chicken. Garnish with nutmeats and serve. VARIATION: For the almonds, substitute walnuts or pecans, or use all 3 in combination. 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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