Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Peppersalt; see below 2 tb Soy sauce
1 tb Dry sherry 2 tb All purpose flour
4 Scallions 1 tb Cornstarch
3 lb Whole chicken; - cleaned 8 c Oil; for deep frying
8 c -boiling water

-------------------------PEPPERSALT------------------------------
2 tb Szechuan peppercorns 2 tb 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

Browse by categories