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                         CRISP CHICKEN - SZECHUAN

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    Cornstarch
   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 cornstarch;  dust chicken  with mixture; heat oil in a wok over high heat to 350F; carefully  lower chicken into hot oil with tongs; deep fry 2 minutes; remove chicken from oil with tongs; set aside. Reheat oil  to 350F 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. 4 servings.

 Heat a medium  saucpan 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 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

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