Side Pannel
Deep-Fried Eight-Piece Chicken
Deep-Fried Eight-Piece Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Chicken
- 1 Egg
- 2 sl Fresh ginger root
- 1 Scallion stalk
- 1/4 c Flour
- 2 tb Sherry
- Oil for deep-frying
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.
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.
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