Serves: 8
Total Calories: 21
1. Wipe chicken with a damp cloth. Split bird in two with a cleaver and place both halves side by side in a large, shallow platter.
2. Crush ginger root then combine with sherry, soy sauce and sugar. Pour over chicken halves and let stand 1 to 2 hours, turning occasionally.
3. Drain chicken, discarding marinade then blot dry with paper toweling. Meanwhile heat oil.
4. Using either a colander or long-handled Chinese strainer, suspend one chicken-half over pot. With a soup ladle, baste constantly with hot oil until evenly browned (about 7 minutes). Turn over and brown other side then drain on paper toweling. Keep warm.
5. Deep-fry second chicken-half in the same manner.
6. With a cleaver, chop each half, bones and all, in 2-inch sections and serve.
NOTE: This kind of frying splatters, so wear a smock or other cover-up.
VARIATIONS:
* For the ginger root, substitute 2 scallion stalks, minced or 1 medium onion, chopped.
* For the mixture in step 2, substitute 2 tablespoons sherry, 1/2 teaspoon Five Spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Chicken Halves recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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