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----------------------------------POULTRY:----------------------------------
3 1/2 lb frying chicken 3 1/2 c boiling water
1 ea lrg pc dried orange peel 1 tb cornstarch paste
1/3 c dry sherry 1 ea flower roll for garnish
1/2 c peanut oil 1 ea parsley for garnish
4 servings
-----------------------------------SAUCE:-----------------------------------
3 ea large slices ginger root 2 ea large lumps rock sugar
3 tb hoisin sauce 1 ts 5-spice powder
2 tb dark soy sauce 3 ea green onions, quartered
3 ea whole star anise
Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove
chicken neck, heart, gizzard and liver (use in stock pot). Wash
chicken and chop into large chunks. Mix sauce ingredients.
Browning: Add peanut oil to moderately hot wok. When oil is hot,
brown chicken pieces; remove pieces from oil with strainer and drain
over bowl. Slow-cooking: Remove all oil from wok; heat to moderate.
Add peel, sherry, and sauce (remixed first); add boiling water. Bring
to simmer. Add chicken pieces. Cover and simmer for 1 hour or until
chicken is tender but still adhering to bones. When tender, remove
pieces from sauce. Transfer 1 cup of sauce, less the spices, to a
saucepan; thicken with cornstarch paste to a light gravy.
Arrange chicken pieces on large serving platter to resemble the shape
of a chicken. Place bunch of parsley or watercress at the tail, a
flower roll at the head with a piece of star anise for a beak. Pour
sauce over chicken when ready to serve.
Serves 4
~---
3 1/2 lb frying chicken 3 1/2 c boiling water
1 ea lrg pc dried orange peel 1 tb cornstarch paste
1/3 c dry sherry 1 ea flower roll for garnish
1/2 c peanut oil 1 ea parsley for garnish
4 servings
-----------------------------------SAUCE:-----------------------------------
3 ea large slices ginger root 2 ea large lumps rock sugar
3 tb hoisin sauce 1 ts 5-spice powder
2 tb dark soy sauce 3 ea green onions, quartered
3 ea whole star anise
Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove
chicken neck, heart, gizzard and liver (use in stock pot). Wash
chicken and chop into large chunks. Mix sauce ingredients.
Browning: Add peanut oil to moderately hot wok. When oil is hot,
brown chicken pieces; remove pieces from oil with strainer and drain
over bowl. Slow-cooking: Remove all oil from wok; heat to moderate.
Add peel, sherry, and sauce (remixed first); add boiling water. Bring
to simmer. Add chicken pieces. Cover and simmer for 1 hour or until
chicken is tender but still adhering to bones. When tender, remove
pieces from sauce. Transfer 1 cup of sauce, less the spices, to a
saucepan; thicken with cornstarch paste to a light gravy.
Arrange chicken pieces on large serving platter to resemble the shape
of a chicken. Place bunch of parsley or watercress at the tail, a
flower roll at the head with a piece of star anise for a beak. Pour
sauce over chicken when ready to serve.
Serves 4
~---
