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