Roast Lung Kong Chicken

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Title: ROAST LUNG KONG CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 lb Chicken, cut in half
Looing sauce:
4 c Water
1 c Light soy sauce
1 c Dark soy sauce
1 Star anise
1/2 c Dry sherry
5 tb Sugar
4 sl Fresh ginger
Additional
6 c Peanut oil for deep frying

Blanch the chicken halves in boiling water for 2
minutes. Drain. Place the bird halves in a pot with
the looing sauce ingredients and bring to a boil.
They should be covered with the sauce. Turn the heat
to a simmer and cook lightly for 15 minutes, then
allow the halves to cool in the sauce. Remove and
place on a rack on the counter. Pat dry with paper
towels and dry the meat using an electric fan. Aim
the fan at the bird halves for about 3 hours, or until
the skin is dry to the touch. Deep fry one half at a
time in oil at 350 degrees. Be very careful when
sliding the half into the hot oil. A wok lid will be
helpful in protecting your hands and face in case the
oil should pop and spit at you. Deep fry each half
until the skin is crispy and golden. Drain on paper
towels before cutting up to serve. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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