Side Pannel
Deep-Fried Whole Chicken
Ingredients List
- 1 Chicken
- 1 -(up to)
- 2 ts Salt
- 1 tb Sherry
- 1 Scallion stalk
- 3 sl Fresh ginger root
- Oil for deep-frying
- Pepper
Directions
1. Wipe chicken with a damp cloth. Rub salt and sherry into its skin.
2. Cut scallion stalk in half; slice ginger root; then place both inside
cavity. Hang bird up to dry in a cool, airy place 1 to 2 hours (see
"How-to Section".)
3. Heat oil. place chicken in a wire basket or large long-handled Chinese
strainer. Lower bird gently into oil and baste constantly inside and out
until it turns golden.
4. Drain on paper toweling. Let cool slightly, then chop in bite-size
pieces. Sprinkle with pepper and serve.
NOTE: The double or triple method of deep-frying can be used here. Lift the
bird out of the oil entirely once or twice and let cool slightly. Reheat
the oil each time.
2. Cut scallion stalk in half; slice ginger root; then place both inside
cavity. Hang bird up to dry in a cool, airy place 1 to 2 hours (see
"How-to Section".)
3. Heat oil. place chicken in a wire basket or large long-handled Chinese
strainer. Lower bird gently into oil and baste constantly inside and out
until it turns golden.
4. Drain on paper toweling. Let cool slightly, then chop in bite-size
pieces. Sprinkle with pepper and serve.
NOTE: The double or triple method of deep-frying can be used here. Lift the
bird out of the oil entirely once or twice and let cool slightly. Reheat
the oil each time.
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