Deep-fried shandong chicken

4 servings

Ingredients

Quantity Ingredient
2½ pounds Chicken
2 teaspoons Salt
Oil -- for deep frying
1 Green onion, white part only
1 Red chili peppers -- deseeded & sliced
4 Cloves garlic -- sliced
1 teaspoon Chili paste shredded
2 Cloves garlic -- finely chop
& fry
½ cup White rice vinegar
1 cup Chicken stock
1 tablespoon Light soy sauce
½ teaspoon Salt

Directions

SAUCE

Rub the chicken inside and out with salt and set aside for 30 minutes.

Bring a large pot of water to a boil and put in the chicken. Lower heat to the minimum and simmer the chicken for 30 minutes. Drain the chicken, pat dry and hang in an airy place to dry thoroughly. Just before the dish is required, heat oil for deep frying in a wok. To ensure a crisp texture, make sure the chicken is completely dry.

Lower the whole chicken, breast side down, into the oil and fry for about 5 minutes until golden brown. Turn and fry the other side for another 5 minutes. Remove chicken from oil, drain, chop into bite-sized pieces and arrange on a serving dish deep enough to contain 1½ cups sauce. Tip out all the oil from the wok but do not wipe. Add the sauce ingredients and simmer for 2 minutes. Pour over the chicken and garnish with the green onion and deep fried garlic.

Recipe By : Food of China

From: Meg Antczak Date: 11-02-95 (20:35) (159) Fido: Cooking

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