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Receta Steamed, Deep Fried Chicken With Nutmeats
by Global Cookbook

Steamed, Deep Fried Chicken With Nutmeats
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Ingredientes

  • 1 x Spring chicken
  • 1 c. Stock
  • 1/2 c. Almond meats
  • 1 x Egg
  • 1/2 c. Flour
  • 1/2 tsp Salt
  •     Oil for deep-frying
  • 1 Tbsp. Cornstarch
  • 2 Tbsp. Water
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Honey
  • 1/2 c. Water

Direcciones

  1. Wipe chicken with a damp cloth. With a sharp knife, make an incision along backbone, but don't cut through bone. Place bird in a heatproof bowl and add in stock.
  2. Steam 30 min. (See "How-to Section"). Meanwhile blanch almonds and chop coarsely.
  3. Let bird cold slightly; then bone. Beat egg lightly and blend in flour and salt to make a batter; then coat chicken with batter.
  4. Heat oil till nearly smoking. Gently lower in chicken, using a wire basket or possibly large long-handled Chinese strainer. Deep-fry, basting and turning till golden brown. Drain on paper toweling.
  5. Let bird cold slightly. Carefully cut in 1-1/2-inch strips (running from backbone to breastbone), then in 1-1/2-inch squares. Arrange, skin-side up, on a serving platter.
  6. In a c., blend cornstarch and cool water to a paste. In a saucepan, combine soy sauce, honey and remaining water, and heat, stirring. Then add in cornstarch paste and stir in to thicken. Pour over chicken. Garnish with nutmeats and serve. VARIATION: For the almonds, substitute walnuts or possibly pecans, or possibly use all 3 in combination.