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What You Need:
(To Serve: 2 to 4 as main course or 4 to 6 as Chinese meal)
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A 2½-pound frying chicken
2 tablespoons soy sauce
1 tablespoon Chinese rice wine, or pale dry sherry
1 teaspoon salt
½ teaspoon sugar
1 scallion, including the green top, cut into 2-inch pieces and split in half
A ½-inch cube peeled fresh ginger root, crushed with a cleaver or kitchen mallet
3 cups peanut oil, or flavorless vegetable oil
½ cup flour
Roasted salt and pepper
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. On a chopping board, cut off the wings, legs and thighs of the chicken with a cleaver or large, sharp knife. Cut the body in half by cutting down through the breastbone and backbone.
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2. Then, one at a time, chop the 8 pieces of chicken across the bones into 2-inch pieces. Spread the chicken on a double thickness of paper towels and pat each piece thoroughly dry.
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3. In a large bowl, combine the soy sauce, wine, salt, sugar, scallions and ginger, stirring until the salt and sugar dissolve. Add the chicken and toss the pieces about to coat them thoroughly with the mixture. Marinate at room temperature for 1 to 2 hours.
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4. Have the chicken, flour and oil within easy reach.
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TO COOK:
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1. Pour 3 cups of oil into a 12-inchwok or deep-fryer and heat the oil until a haze forms above it or it registers 375° on a deep-frying thermometer.
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2. Drain the chicken and discard the marinade. With paper towels, wipe the chicken pieces dry. Dip them in the flour, then vigorously shake off all but a light dusting of the flour.
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3. Drop the chicken into the hot oil and fry, turning the pieces frequently for 5 minutes, or until the pieces are golden brown on both sides.
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4. Remove them from the oil with a bamboo strainer or slotted spoon and drain them on a double thickness of paper towels. Serve on a heated platter accompanied by roasted salt and pepper.
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