1 (2 x 1-inch) piece fresh gingerroot, pared and shredded
2 cloves garlic, crushed
4 1/2 teaspoons five spice powder
3 tablespoons dry sherry
3 tablespoons honey
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
3 cups vegetable oil
Fried Salt and Pepper
1/4 cup salt
1/2 teaspoon pepper
1 teaspoon five spice powder
Remove giblets from chickens and reserve for
another use. Rinses chickens and place in large stock pot or kettle.
Add enough water to cover chickens, 1 cup soy sauce, the ginger,
garlic and 4 teaspoons five-spice powder. Cover and cook over high
heat until water boils. Reduce heat and simmer 5 minutes. Turn off
heat. Allow chickens to stand in liquid until liquid cools to lukewarm.
Drain chicken. Cut chickens in half lengthwise through center
of breast bone and along backbone. Drain chickens sand place, cut
side down, on trays or baking pans.
Combine sherry, honey,
1 1/2 tablespoons soy sauce, the remaining 1/2 teaspoon five-spice
powder and sesame oil in small bowl. Brush or rub all of the mixture
over chickens. Let chickens stand 2 hours, brushing occasionally
with soy mixture.
Heat the 3 cups oil in wok over high heat
until it reaches 375 degrees F. Cook 1/2 of a chicken at a time
in hot oil until brown, 2 to 3 minutes on each side. Drain on absorbent
paper. Cut each half into serving-size pieces.
Serve Fried Salt and Pepper as a dip for chicken.
Fried Salt and Pepper: Combine salt and pepper in skillet; cook over medium heat 2
minutes. Stir in five-spice powder. Cook 1 minute longer. Divide
between small dishes.