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Deep-Fried Shandong Chicken Recipe
(cui pi san dong Ji)
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RECIPES OF CHINA
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This dish from the northeastern province
of Shandong involves two method of cooking; the chicken is first simmered very
gently, then deep-fried. It is served with a clear, non-thickened sauce with a
slightly hot and sour edge to it.
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Ingredients :
| 1 |
Fresh chicken (approx. 1 1/4 kg) |
| 4 cloves |
Garlic, finely chopped and deep-fried |
| 1 stalk |
White part of the spring onion (scallion) only
shredded |
| 1/2 tsp |
Salt |
| - |
Cooking oil for deep frying |
| The Sauce |
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| 250 ml |
Chicken stock |
| 60 ml |
White rice vinegar |
| 4 cloves |
Garlic, sliced |
| 1 piece |
Red chili, deseeded and sliced |
| 1 tsp |
Chili paste |
| 1 tbsp |
Light soy sauce |
| 2 tbsp |
Sugar or honey |
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Salt to taste |
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Method :
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Prepare chicken.
Marinate the chicken by rubbing it with salt inside and out and set aside for approx. 30
minutes. Put chicken in a large pot of already boiling water and lower heat to the minimum
and simmer chicken for 30 minute. Drain chicken, pat dry and hang in an airy place to dry
thoroughly.
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Ensure chicken is
completely dry to ensure a crisp texture.
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Heat oil for
deep-frying, then gently lower chicken into the oil and fry for approx. 5 minutes or until
golden brown. Turn and fry the other side for another 5 minutes.
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Remove chicken, drain
and chop into bite-size pieces and arrange on a serving dish, deep enough to cater for the
sauce.
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Remove the
deep-frying oil but do not wipe the wok. Add all the sauce ingredients and allow to simmer
for approx. 2 minutes.
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Pour the sauce over
the chicken and garnish with spring onions or scallions and fried garlic.
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Asian Melting Pot
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