Recipe - Deep-Fried Whole Chicken

1 Chicken
1 (up to)
2 teaspoon Salt
1 tablespoon Sherry
1 Scallion stalk
3 sl Fresh ginger root
Oil for deepfrying
Pepper

1. Wipe chicken with a damp cloth. Rub salt and sherry into its skin.

2. Cut scallion stalk in half; slice ginger root; then place both inside
cavity. Hang bird up to dry in a cool, airy place 1 to 2 hours (see
"Howto Section".)

3. Heat oil. place chicken in a wire basket or large longhandled Chinese
strainer. Lower bird gently into oil and baste constantly inside and out
until it turns golden.

4. Drain on paper toweling. Let cool slightly, then chop in bitesize
pieces. Sprinkle with pepper and serve.

NOTE: The double or triple method of deepfrying can be used here. Lift the
bird out of the oil entirely once or twice and let cool slightly. Reheat
the oil each time.

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