Serves: 10
Total Calories: 83
1. Place chicken in a large pan. Boil water and pour over. Bring to a boil again then simmer, covered, 45 minutes. Drain, reserving liquid for stock.
2. Rinse bird quickly under cold running water. Blot dry with paper toweling.
3. Combine vinegar, soy sauce, honey, sherry and molasses. Brush mixture over chicken skin. (Reserve the remainder.) Hang bird up to dry about 30 minutes in a cool, airy place.
4. Brush remainder of soy-vinegar mixture over bird. Suspend chicken again and let dry another 20 to 30 minutes. Then combine flour and salt and rub lightly into skin.
5. Heat oil until smoking. Gently lower in bird, using a wire basket or large, long-handled Chinese strainer. Deep-fry, turning and basting, until golden-brown. Drain on paper toweling.
6. Remove crisp skin, cutting it in z-inch squares. Serve on thin slices of white bread with crusts removed, accompanied by onion brushes (see HOW-TO, _Onion Brushes: To make) and a dip of either plum or hoisin sauce.
7. Bone remainder of chicken and cut in bite-size pieces. Serve as a separate dish with the same dip.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Chicken À La Peking Duck recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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