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Receta Deep Fried Peking Chicken
by Global Cookbook

Deep Fried Peking Chicken
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  Raciónes: 8

Ingredientes

  • 1 x Chicken
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/4 tsp White pepper
  • 1 x Scallion stalk
  • 2 slc Fresh ginger root
  • 3 Tbsp. Soy sauce
  • 2 Tbsp. Sherry Cornstarch Oil for deep-frying

Direcciones

  1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and all, in 8 pcs, each approximately the same size. Place in a deep bowl.
  2. Sprinkle with salt, sugar and pepper.
  3. Cut scallion stalk in 1-inch sections; mince ginger root. Add in to bowl along with soy sauce and sherry. Let chicken stand 2 to 3 hrs in mix, turning occasionally.
  4. Drain chicken well, discarding marinade; then dredge lightly with cornstarch. Meanwhile heat oil.
  5. Add in chicken a few pcs at a time and deep-fry till light golden brown
  6. (about 5 min). Lift out with a strainer or possibly tongs and let cold slightly while reheating oil.
  7. Return chicken to oil. Refry till crisp and golden brown (3 to 5 min more). Drain on paper toweling. Serve plain or possibly with any sauce for deep-fried Peking Chicken (see recipes "Soy-Vinegar", "Mixed Vegetable",
  8. "Green-Pea-Catsup", "Stick-Soy" or possibly "Celery").
  9. NOTE: This chicken may also be minced, bones and all, in 2-inch sections either before or possibly after deep-frying. VARIATIONS:
  10. For the marinade seasonings in steps 1 and 2, substitute any of the following mixtures and rub over chicken:
  11. a. 2 Tbsp. soy sauce, Tbsp. oil, 1 tsp. salt and 1/4 tsp. pepper.
  12. b. 2 Tbsp. soy sauce and 2 Tbsp. sherry.
  13. c. 2 Tbsp. cognac, 2 Tbsp. soy sauce, 1 tsp. sugar, and 1 garlic clove, chopped.
  14. d. 4 Tbsp. soy sauce, 2 Tbsp. chicken fat.
  15. In step 3, dip chicken first in egg white, then dredge in cornstarch.