Deep Fat Fried Chicken Recipe
I have a recipe which is very near and dear to my heart and that is of Deepfat Fried Chicken. Whenever I have Chinese friends visiting, I always prepare Deepfat Fried Chicken which is the most savored dish of their cuisine. If you have a lot of Chicken on hand then Deepfat Fried Chicken is the recipe you should opt for. I just love Side Dish recipes and this dish is my only favorite amongst them. Your near and dear ones including your pals will vouch for this tempting Deepfat Fried Chicken recipe. Try it.
Ingredients
1 3-3 1/4-lb. roasting chicken
3/4 teaspoon salt
Good pinch each pepper and Ve-Tsin
Peanut oil
lemon crescents
Directions
Ask the poulterer to draw and clean the bird but leave it untrussed.
Mix the salt, pepper and Ve-Tsin together and very thoroughly sprinkle the inside and outside of the bird with them, rubbing the mixture well in.
In a pan wide enough and deep enough for the chicken, place enough oil to half submerge the bird.
Heat it to approximately 350°F. or 176°C. or to the stage when a slice of raw potato or onion dropped into it rests for a few seconds then rises to the surface.
The Chinese cook places the chicken, breast down, on a flat skimmer, lowers it into the hot oil and fries it for 15-18 minutes, gradually turning it as it fries so that it is evenly browned all over.
The chicken is drained by inserting the handle of a spoon in the vent and up-ending the bird.
Place the chicken on a heated platter and garnish it with lemon crescents.
This is one of the' few finished dishes which needs to be carved.
As the chicken is not trussed, the heat can get at all parts of it, including the difficult joints, so that it is properly cooked and unbelievably moist.
Mix the salt, pepper and Ve-Tsin together and very thoroughly sprinkle the inside and outside of the bird with them, rubbing the mixture well in.
In a pan wide enough and deep enough for the chicken, place enough oil to half submerge the bird.
Heat it to approximately 350°F. or 176°C. or to the stage when a slice of raw potato or onion dropped into it rests for a few seconds then rises to the surface.
The Chinese cook places the chicken, breast down, on a flat skimmer, lowers it into the hot oil and fries it for 15-18 minutes, gradually turning it as it fries so that it is evenly browned all over.
The chicken is drained by inserting the handle of a spoon in the vent and up-ending the bird.
Place the chicken on a heated platter and garnish it with lemon crescents.
This is one of the' few finished dishes which needs to be carved.
As the chicken is not trussed, the heat can get at all parts of it, including the difficult joints, so that it is properly cooked and unbelievably moist.
