Recipe - Deep-Fried Eight-Piece Chicken

1 Chicken
1 Egg
2 sl Fresh ginger root
1 Scallion stalk
One fourth cup Flour
2 tablespoon Sherry
Oil for deepfrying

1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and
all, in 8 pieces, each approximately the same size.

2. Beat egg lightly. Mince ginger root and scallion; then add to egg, along
with flour and sherry. Blend to a smooth batter.

3. Dip chicken in batter to coat. Meanwhile heat oil.

4. Add chicken, a few pieces at a time, and deepfry until golden. Drain on
paper toweling and serve.

NOTE: This dish is said to date back to 600 A.D. Some cooks prepare it by
disjointing the legs and wings, then chopping breast and back each in half
for a total of 8 pieces. The breast and wings need less cooking than the
drumsticks and should be removed from the hot oil first.

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