---------- Recipe via Meal-Master (tm) v8.02

     Title: FRIED CHICKEN WITH GINGER DRESSING
Categories: Chinese, Chicken, Ceideburg 2
     Yield: 4 servings

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

 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. This is usually done
 with whole birds and I don't see why you couldn't use
 a whole chicken in this recipe.  You'll need a Chinese
 cleaver or a hefty chef's knife for the chopping.

 Three of the contributing chefs who created original
 recipes for the book are Japanese.  I understand that
 Chinese food is the favorite 'gaijin' cuisine in Japan
 and Chinese places abound.  Just an interesting
 tidbit...

 1.  Sprinkle chicken with salt and pepper; rub to coat
 evenly. Place chicken in non aluminum baking pan.
 Pound 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
 minutes.

 2.  Arrange lettuce on large serving platter.
 Refrigerate covered.

 3.  Mix sugar, vinegar, stock, soy sauce and sesame
 oil in small saucepan. Stir in minced onion, ginger
 and parsley.

 4.  Whisk egg white in small bowl until foamy and
 double in volume. Whisk in 2 tablespoons cornstarch.
 Reserve batter.

 5.  Heat wok over high heat for 20 seconds; add
 vegetable oil and heat to 350F.

 6.  Meanwhile, drain chicken; discard marinade.  Pat
 chicken dry with paper toweling; dust with 2
 tablespoons cornstarch.  Spread batter on areas of
 chicken not covered with skin, coating evenly.

 7.  Fry 2 chicken pieces at a time, turning once,
 until crispy and cooked through, 7 to 9 minutes.  (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 warm in
 a 200F oven. Repeat, frying remaining 2 chicken pieces.

 8.  Heat stock mixture over medium heat to simmering.
 Reduce heat to low; simmer for 1 minute.  Keep
 dressing hot.

 9.  Cut warm chicken into 1/2-inch wide slices; use a
 meat mallet or hammer to pound cleaver or sturdy
 chef's knife through bones. Reassemble chicken slices
 and place on bed of lettuce.  Pour hot dressing over
 chicken. Serve immediately.

 Makes 4 servings.

 From "Wok Cooking Class Cookbook" by the Editors of
 Consumers Guide, Beekman House, N.Y, 1983.  ISBN
 0-517-40269-6

 Posted by Stephen Ceideberg; February 5 1993.

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