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Title: Deep-Fried Peking Chicken Categories: Poultry Yield: 8 Servings 1 Chicken 1 ts Salt 1 ts Sugar 1/4 ts White pepper 1 Scallion stalk 2 sl Fresh ginger root 3 tb Soy sauce 2 tb Sherry Cornstarch Oil for deep-frying 1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and all, in 8 pieces, each approximately the same size. Place in a deep bowl. Sprinkle with salt, sugar and pepper. 2. Cut scallion stalk in 1-inch sections; mince ginger root. Add to bowl along with soy sauce and sherry. Let chicken stand 2 to 3 hours in mixture, turning occasionally. 3. Drain chicken well, discarding marinade; then dredge lightly with cornstarch. Meanwhile heat oil. 4. Add chicken a few pieces at a time and deep-fry until light golden (about 5 minutes). Lift out with a strainer or tongs and let cool slightly while reheating oil. 5. Return chicken to oil. Refry until crisp and golden (3 to 5 minutes more). Drain on paper toweling. Serve plain or with any sauce for deep-fried Peking Chicken (see recipes "Soy-Vinegar", "Mixed Vegetable", "Green-Pea-Catsup", "Stick-Soy" or "Celery"). NOTE: This chicken may also be chopped, bones and all, in 2-inch sections either before or after deep-frying. VARIATIONS: 1. For the marinade seasonings in steps 1 and 2, substitute any of the following mixtures and rub over chicken: a. 2 tablespoons soy sauce, tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. b. 2 tablespoons soy sauce and 2 tablespoons sherry. c. 2 tablespoons cognac, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1 garlic clove, minced. d. 4 tablespoons soy sauce, 2 tablespoons chicken fat. 2. In step 3, dip chicken first in egg white, then dredge in cornstarch. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |