|
Serving Size: 6
Ingredients:
3 tbsp peppersalt -- see
below
1 tbsp dry sherry
4
scallions
3 lb whole chicken -- - cleaned
2 qts boiling water
2 tbsp soy sauce
2 tbsp flour
1 tbsp
cornstarch (corn flour)
2 qts oil -- for deep frying
salt pepper
2 tbsp peppercorns
2 tbsp salt
Directions:
Put Peppersalt and sherry in a large bowl; lb
scallions with the broad side of a cleaver, then
chop into 1 inch 25mm lengths; add to peppersalt
mixture. Rinse chicken in cold water; pat dry with
paper towels; rub inside and outside with peppercorn
mixture; refrigerate chicken for 8 hours.
Pour 4 cups boiling water into a wok or large pot;
place chicken in a baking dish in steamer or on
steamer rack over boiling water; cover wok and steam
the chicken over medium heat about 2 hours until
meat is very tender, adding more boiling water as
needed. Remove wok from heat; let cool slightly
before removing chicken; pat chicken dry and let
cool; brush
soy sauce all over chicken.
Combine flour and
cornstarch; dust chicken with
mixture; heat oil in a wok over high heat to 350F;
carefully lower chicken into hot oil with tongs;
deep fry 2 minutes; remove chicken from oil with
tongs; set aside. Reheat oil to 350F and carefully
submerge chicken in hot oil again; deep fry 1 minute
or until chicken is browned and crisp; remove and
let cool a few minutes. Use a heavy, sharp cleaver
to chop cooked chicken into small serving pieces. 4
servings.
Heat a medium saucpan over medium-low heat 1 minute;
add peppercorns and stir-fry for 5 minutes; remove
saucepan from heat and let cool; grind peppercorns
into a fine powder with a mortar and pestle; add
salt, mix well. Store in a tightly covered
container. Makes about cup.
Per Serving
(excluding unknown items):
2942 Calories; 314g Fat (94.8% calories from fat);
30g Protein; 9g Carbohydrate; 2g Dietary Fiber;
141mg Cholesterol; 2598mg Sodium. Exchanges: 1/2
Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 60 1/2
Fat.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
