Recipe - Simmered And Deep-Fried Chicken

1 (45 pound) chicken
Water to cover
1 Scallion stalk
2 Or
3 sl Fresh ginger root
1 tablespoon Cornstarch
1 tablespoon Sherry
1 One half tablespoon Soy sauce
Oil for deepfrying

1. Place chicken in a pan with cold water to cover. Cut scallion in 1inch
sections and slice ginger root; add to pan. Bring to a boil; then simmer,
covered, about 1 hour. Drain, reserving liquid for stock.

2. Let bird cool; then bone and (leaving skin on) cube chicken, or cut in
1x2inch strips.

3. Combine cornstarch, sherry and soy sauce. Add to chicken and toss
gently. Let stand 15 minutes, turning occasionally. Meanwhile heat oil.

4. Add chicken, several pieces at a time, and deepfry until crisp and
golden (about 1 minute). Drain on paper toweling.

NOTE: Depending on the size and toughness of the bird, simmering time can
vary from 30 minutes to 1One half hours. The chicken should be cooked until
just about done. VARIATIONS:

1. In step 1, add 1 tablespoon sherry and 1 tablespoon soy sauce to water.

2. In step 2, disjoint chicken. Drain and dry well. Brush with One half cup soy
sauce and deepfry (omit step 3). Chop in bitesize pieces and serve.

3. In step 3, substitute a batter of 3 tablespoons flour; 1 egg, beaten;
One half teaspoon salt; and 1 to 2 tablespoons stock.

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