- Exported from MasterCook
CRISP CHICKEN - SZECHUAN
6 Preparation Time :
Categories : Chicken Chinese
Main Dish
Amount Measure Ingredient -- Preparation Method -- -- --
3 tablespoons Peppersalt -- see below
1 tablespoon Dry sherry
4 Scallions
3 pounds Whole chicken -- - cleaned
8 cups -boiling water
2 tablespoons Soy sauce
2 tablespoons All purpose flour
1 tablespoon Cornstarch
8 cups Oil -- for deep frying
--PEPPERSALT--
2 tablespoons Szechuan peppercorns
2 tablespoons Salt
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 ouside
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 saucpan 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.
14 am
11/25 C.OZBURN on GEnie Formatted by Elaine
90B; December,
1993 Posted on Prodigy; November,
1993 - - - - - - - - - - - - - - - - - -
