Recipe - Crisp Skin Chicken

1 Chicken (2One half lb)
1 tablespoon Vinegar
2 tablespoon Soy sauce
2 tablespoon Honey
1 tablespoon Sherry
1 teaspoon Molasses (treacle)
2 tablespoon Allpurpose flour
1 teaspoon Salt
Peanut oil for deep frying

CINNAMON DIP
1 tablespoon Ground cinnamon
One half teaspoon Ground ginger
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Salt

PEPPER AND SALT DIP
1 tablespoon Salt
One half tablespoon Freshly ground black pepper

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Mon, 30 Aug 93 10:01:25 +0200
See "Chinese Menu Suggestion #4" for other recipes for complete dinner.

Put the chicken in a large saucepan and add boiling water to come halfway
up the sides of the chicken. Cover tightly and simmer until just tender,
about 45 minutes to 1 hour. Drain, rinse under cold water and dry with
kitchen paper. Mix together the vinegar, soy sauce, honey, sherry and
treacle (molasses). Brush this all over the chicken and then hang the
chicken in an airy place to dry, for about 30 minutes. Brush over the
remaining soy sauce mixture and hang again for 2030 minutes. Mix the flour
and salt together and rub well into the chicken skin. Fry in deep hot
peanut oil until golden and crisp. Drain well on absorbent kitchen paper.
Chop the chicken into 8 pieces and serve warm with the following dips:

Cinnamon Dip: Mix together, place in a small saucepan and heat until very
hot, stirring constantly.

Pepper and Salt Dip: Mix together, place in a small saucepan and heat,
stirring constantly, until the salt begins to brown.

Hoi Sin Sauce: Guests dip the pieces of chicken into the dips which are
served separately in small bowls.

Note: As this dish is eaten with the fingers, place finger bowls of
cold water on the table.

REC.FOOD.RECIPES ARCHIVES

/MISC

PART OF A COMPLETE DINNER MENU

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.