Side Pannel
Crisp Chicken Szechuan
Crisp Chicken Szechuan
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish, Chinese
Ingredients List
- -----------------------------YIELD: 6 SERVINGS-----------------------------
- 3 Tb Peppersalt; see below
- 1 Tb Dry sherry
- 4 Scallions
- 3 lb Whole chicken; - cleaned
- 8 c -boiling water
- 2 Tb Soy sauce
- 2 Tb All purpose flour
- 1 Tb Cornstarch
- 8 c Oil; for deep frying
- ++++++++++++++++++++++++PEPP
- -ERSALT+++++++++++++++++++++
- -+++
- 2 Tb Szechuan peppercorns
- 2 Tb Salt
Directions
Put Peppersalt and sherry in a large bowl; pound scallions with the broad
side of a cleaver, then chop into 1 inch lengths; add to peppersalt
mixture. Rinse chicken in cold water; pat dry with paper towels; rub inside
and outside with peppercorn mixture; refrigerate chicken for 8 hours. Pour
4 cups boiling water into a wok or large pot; place chicken in a baking
dish in steamer or on steamer rack over boiling water; cover wok and steam
the chicken over medium heat about 2 hours until meat is very tender,
adding more boiling water as needed. Remove wok from heat; let cool
slightly before removing chicken; pat chicken dry and let cool; brush soy
sauce all over chicken. Combine flour and cornstarch; dust chicken with
mixture; heat oil in a wok over high heat to 350F; carefully lower chicken
into hot oil with tongs; deep fry 2 minutes; remove chicken from oil with
tongs; set aside. Reheat oil to 350F and carefully submerge chicken in hot
oil again; deep fry 1 minute or until chicken is browned and crisp; remove
and let cool a few minutes. Use a heavy, sharp cleaver to chop cooked
chicken into small serving pieces. 4 servings. Heat a medium saucepan over
medium-low heat 1 minute; add peppercorns and stir-fry for 5 minutes;
remove saucepan from heat and let cool; grind peppercorns into a fine
powder with a mortar and pestle; add salt, mix well. Store in a tightly
covered container. Makes about cup. C.OZBURN ++++-
side of a cleaver, then chop into 1 inch lengths; add to peppersalt
mixture. Rinse chicken in cold water; pat dry with paper towels; rub inside
and outside with peppercorn mixture; refrigerate chicken for 8 hours. Pour
4 cups boiling water into a wok or large pot; place chicken in a baking
dish in steamer or on steamer rack over boiling water; cover wok and steam
the chicken over medium heat about 2 hours until meat is very tender,
adding more boiling water as needed. Remove wok from heat; let cool
slightly before removing chicken; pat chicken dry and let cool; brush soy
sauce all over chicken. Combine flour and cornstarch; dust chicken with
mixture; heat oil in a wok over high heat to 350F; carefully lower chicken
into hot oil with tongs; deep fry 2 minutes; remove chicken from oil with
tongs; set aside. Reheat oil to 350F and carefully submerge chicken in hot
oil again; deep fry 1 minute or until chicken is browned and crisp; remove
and let cool a few minutes. Use a heavy, sharp cleaver to chop cooked
chicken into small serving pieces. 4 servings. Heat a medium saucepan over
medium-low heat 1 minute; add peppercorns and stir-fry for 5 minutes;
remove saucepan from heat and let cool; grind peppercorns into a fine
powder with a mortar and pestle; add salt, mix well. Store in a tightly
covered container. Makes about cup. C.OZBURN ++++-
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