Recipe - Deep-Fried Chicken A La Peking Duck

1 (45 pound) chicken
2 cup Water
One fourth cup Vinegar
One half cup Soy sauce
One half cup Honey
2 tablespoon Sherry
1 tablespoon Molasses
2 tablespoon Flour
1 teaspoon Salt
Oil for deepfrying

1. Place chicken in a large pan. Boil water and pour over. Bring to a boil
again; then simmer, covered, 45 minutes. Drain, reserving liquid for stock.

2. Rinse bird quickly under cold running water. Blot dry with paper
toweling.

3. Combine vinegar, soy sauce, honey, sherry and molasses. Brush mixture
over chicken skin. (Reserve the remainder.) Hang bird up to dry about 30
minutes in a cool, airy place.

4. Brush remainder of soyvinegar mixture over bird. Suspend chicken again
and let dry another 20 to 30 minutes. Then combine flour and salt and rub
lightly into skin.

5. Heat oil until smoking. Gently lower in bird, using a wire basket or
large, longhandled Chinese strainer. Deepfry, turning and basting, until
goldenbrown. Drain on paper toweling.

6. Remove crisp skin, cutting it in 2inch squares. Serve on thin slices of
white bread with crusts removed, accompanied by onion brushes (see "Howto
Section") and a dip of either plum or hoisin sauce.

7. Bone remainder of chicken and cut in bitesize pieces. Serve as a
separate dish with the same dip.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.