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| Shantung
Hand-Shredded Chicken (Peking) |
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| 5 slices root
ginger, peeled and shredded 5 spring onions, chopped 3 tablespoons chopped coriander lea 5 pieces star anise 1 tablespoon Szechuan or black peppercorns, crushed 1 1/2 teaspoons salt 1 1/2 tablespoons soy sauce 1 1/2 tablespoons dry sherry 1 chicken, about 1.5 kg (3 lb) 1.2 litres (2 pints) vegetable oil watercress to garnish 1. Mix together the ginger, spring onions, coriander, star anise, pepper, salt, soy sauce and sherry and rub into the chickn. Leave to marinate for at least 4 hours. 2. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds. Carefully lower the chicken into the oil and deep-fry for 5 minutes, or until golden brown. Retowels. then place in a steamer and steam for 40 minutes, or until cooked. 3. Allow the chicken to cool, then cut the flesh into strips. Arrange on a serving dish, garnish with watercress and serve with Shantung sauce. |
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