Spiced Chicken (China)
- 2 (3 pound) broiler-fryer chickens
- 1 cup soy sauce
- 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
- Chicken: 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.
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