Ingredients Jump to Instructions ↓

  1. 3 1/2 lb Frying chicken

  2. 1 ts 5-spice powder

  3. 2 lg Lumps rock sugar

  4. 3 Whole star anise

  5. 2 tb Dark soy sauce

  6. 3 tb Hoisin sauce

  7. 3 lg Slices ginger root

  8. --SAUCE --

  9. garnish

  10. Parsley or watercress for Flower roll for garnish

  11. Cornstarch paste

  12. 3 1/2 c Boiling water

  13. 1/2 c Peanut oil

  14. 1/3 c Dry sherry

  15. tangerine peel

  16. 1 lg Piece dried orange or parts)

  17. 3 Green onions, quartered

Instructions Jump to Ingredients ↑

  1. Preparation: Rinse and soak dried peel in sherry for 1 hour.

  2. Remove chicken neck, heart, gizzard and liver (use in stock pot).

  3. Wash chicken and chop into large chunks.

  4. Mix sauce ingredients.

  5. Browning: Add peanut oil to moderately hot wok.

  6. When oil is hot, brown chicken pieces; remove pieces from oil with strainer and drain over bowl.

  7. Slow-cooking: Remove all oil from wok; heat to moderate.

  8. Add peel, sherry, and sauce (remixed first); add boiling water.

  9. Bring to simmer.

  10. Add chicken pieces.

  11. Cover and simmer for 1 hour or until chicken is tender but still adhering to bones.

  12. When tender, remove pieces from sauce.

  13. Transfer 1 cup of sauce, less the spices, to a saucepan; thicken with cornstarch paste to a light gravy.

  14. Arrange chicken pieces on large serving platter to resemble the shape of a chicken.

  15. Place bunch of parsley or watercress at the tail, a flower roll at the head with a piece of star anise for a beak.

  16. Pour sauce over chicken when ready to serve.


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