Free Recipe Deep-Fried Peking Chicken

Recipe Type: Free Poultry Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8

Ingredients for Deep-Fried Peking Chicken Recipe

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

Deep-Fried Peking Chicken Preparation

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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .

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