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Deep-Fried Eight-Piece Chicken



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Deep-Fried Eight-Piece Chicken

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and
all, in 8 pieces, each approximately the same size.

2. Beat egg lightly. Mince ginger root and scallion; then add to egg, along
with flour and sherry. Blend to a smooth batter.

3. Dip chicken in batter to coat. Meanwhile heat oil.

4. Add chicken, a few pieces at a time, and deep-fry until golden. Drain on
paper toweling and serve.

NOTE: This dish is said to date back to 600 A.D. Some cooks prepare it by
disjointing the legs and wings, then chopping breast and back each in half
for a total of 8 pieces. The breast and wings need less cooking than the
drumsticks and should be removed from the hot oil first.

Ingredients:

1 Chicken
1 Egg
2 sl Fresh ginger root
1 Scallion stalk
1/4 c Flour
2 tb Sherry
Oil for deep-frying

Serves:

8 Servings

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