Steamed, Deep-Fried Chicken W/nutmeats

Categories: Poultry

Serves: 6 Servings

Ingredients:

1 Spring chicken
1 c Stock
1/2 c Almond meats
1 Egg
1/2 c Flour
1/2 ts Salt
Oil for deep-frying
1 tb Cornstarch
2 tb Water
2 tb Soy sauce
1 tb Honey
1/2 c Water

Instructions:
1. Wipe chicken with a damp cloth. With a sharp knife, make an incision
along backbone, but do not cut through bone. Place bird in a heatproof bowl
and add stock.

2. Steam 30 minutes. (See "How-to Section"). Meanwhile blanch almonds and
chop coarsely.

3. Let bird cool slightly; then bone. Beat egg lightly and blend in flour
and salt to make a batter; then coat chicken with batter.

4. Heat oil until nearly smoking. Gently lower in chicken, using a wire
basket or large long-handled Chinese strainer. Deep-fry, basting and
turning until golden. Drain on paper toweling.

5. Let bird cool slightly. Carefully cut in 1-1/2-inch strips (running from
backbone to breastbone), then in 1-1/2-inch squares. Arrange, skin-side up,
on a serving platter.

6. In a cup, blend cornstarch and cold water to a paste. In a saucepan,
combine soy sauce, honey and remaining water, and heat, stirring. Then add
cornstarch paste and stir in to thicken. Pour over chicken. Garnish with
nutmeats and serve. VARIATION: For the almonds, substitute walnuts or
pecans, or use all 3 in combination.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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