| 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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