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Crisp Chicken- Szechuan

* Exported from MasterCook *

CRISP CHICKEN - SZECHUAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Chinese
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Peppersalt -- see below
1 tablespoon Dry sherry
4 Scallions
3 pounds Whole chicken -- - cleaned
8 cups -boiling water
2 tablespoons Soy sauce
2 tablespoons All purpose flour
1 tablespoon Cornstarch
8 cups Oil -- for deep frying
-----PEPPERSALT-----
2 tablespoons Szechuan peppercorns
2 tablespoons Salt

Put Peppersalt and sherry in a large bowl; pound scallions with the broad side
of a cleaver, then chop into 1 inch lengths; add to peppersalt mixture.
Rinse chicken in cold water; pat dry with paper towels; rub inside and ouside
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.

Chuck in Pok Thursday 10:14 am 11/25 C.OZBURN on GEnie Formatted by Elaine
Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

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