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Add a photoServings: 8
Ingredients
- 1 x Chicken
- 1 x -(up to)
- 2 tsp Salt
- 1 Tbsp. Sherry
- 1 x Scallion stalk
- 3 slc Fresh ginger root Oil for deep-frying Pepper
Directions
- 1. Wipe chicken with a damp cloth. Rub salt and sherry into its skin.
- 2. Cut scallion stalk in half; slice ginger root; then place both inside cavity. Hang bird up to dry in a cold, airy place 1 to 2 hrs (see
- "How-to Section".)
- 3. Heat oil. place chicken in a wire basket or possibly large long-handled Chinese strainer. Lower bird gently into oil and baste constantly inside and out till it turns golden brown.
- 4. Drain on paper toweling. Let cold slightly, then chop in bite-size pcs. Sprinkle with pepper and serve.
- NOTE: The double or possibly triple method of deep-frying can be used here. Lift the bird out of the oil entirely once or possibly twice and let cold slightly. Reheat the oil each time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 8 servings | |
| Calories 335 | |
| Calories from Fat 209 | 62% |
| Total Fat 23.22g | 29% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 690mg | 29% |
| Potassium 298mg | 9% |
| Total Carbs 0.38g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.19g | 0% |
| Protein 28.72g | 46% |
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