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Receta Fried Chicken With Ginger Dressing
by Global Cookbook

Fried Chicken With Ginger Dressing
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Ingredientes

  • 4 x Chicken legs with thighs attached (about 2 1/2 pounds)
  • 1 tsp Salt
  • 1/8 tsp White pepper
  • 2 x Green onions
  • 3 x Thin slices fresh ginger root
  • 2 Tbsp. Rice wine
  • 3 c. Shredded iceberg lettuce
  • 1/4 c. Sugar
  • 1/4 c. Rice vinegar
  • 3 Tbsp. Chicken stock or possibly broth
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Sesame oil
  • 1/3 c. Chopped green onion, white part only
  • 2 Tbsp. Chopped pared fresh ginger root
  • 2 Tbsp. Chopped fresh parsley
  • 1 sm Egg white
  • 4 Tbsp. Cornstarch
  • 4 c. Vegetable oil

Direcciones

  1. This one is kinda unusual as it calls for frying up joined legs and thighs then cutting them into one inch bone-in slices after cooking.
  2. This is usually done with whole birds and I do not see why you couldn't use a whole chicken in this recipe. You'll need a Chinese cleaver or possibly a hefty chef's knife for the chopping.
  3. Three of the contributing chefs who created original recipes for the book are Japanese. I understand which Chinese food is the favorite 'gaijin' cuisine in Japan and Chinese places abound. Just an interesting tidbit...
  4. Sprinkle chicken with salt and pepper; rub to coat proportionately. Place chicken in non aluminum baking pan. Lb. 2 onions and the sliced ginger root lightly with flat side of cleaver; chop coarsely and scatter over chicken. Sprinkle chicken with rice wine. Marinate at room temperature, turning chicken once, for 30 min.
  5. Arrange lettuce on large serving platter. Chill covered.
  6. Mix sugar, vinegar, stock, soy sauce and sesame oil in small saucepan. Stir in chopped onion, ginger and parsley.
  7. Whisk egg white in small bowl till foamy and double in volume.
  8. Whisk in 2 Tbsp. cornstarch. Reserve batter.
  9. Heat wok over high heat for 20 seconds; add in vegetable oil and heat to 350F.
  10. Meanwhile, drain chicken; throw away marinade. Pat chicken dry with paper toweling; dust with 2 Tbsp. cornstarch. Spread batter on areas of chicken not covered with skin, coating proportionately.
  11. Fry 2 chicken pcs at a time, turning once, till crispy and cooked through, 7 to 9 min. (To test for doneness, pierce thickest part of drumstick to the bone with tip of knife; juices should run clear.) Drain chicken on paper toweling, keep hot in a 200F oven. Repeat, frying remaining 2 chicken pcs.
  12. Heat stock mix over medium heat to simmering. Reduce heat to low; simmer for 1 minute. Keep dressing warm.
  13. Cut hot chicken into 1/2-inch wide slices; use a meat mallet or possibly hammer to lb. cleaver or possibly sturdy chef's knife through bones.
  14. Reassemble chicken slices and place on bed of lettuce. Pour warm dressing over chicken. Serve immediately.
  15. Makes 4 servings.