Recipe By :
Serving Size : 6 Preparation Time :0:00
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 Corn starch
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 corn starch; dust chicken with mixture; heat oil in
a wok over high heat to 350 F; carefully lower chicken into hot oil
with tongs; deep fry 2 minutes; remove chicken from oil with tongs;
set aside. Reheat oil to 350 F 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.
Makes 4 servings.
Peppersalt:
Heat a medium saucepan 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 1 cup.
Chuck in Pok Thursday 10:14 am 11/25 C.OZBURN on GEnie
Formatted by Elaine Radis BGMB90B; December, 1993
Posted on Prodigy; November, 1993
