Peking Fried Chicken Recipe
Ingredients
| Chicken- 1 fryer (3 1/2 pounds) | ||
| Soy sauce | 4 Tablespoon | |
| Oil | 4 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Fat- for deep frying | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Sherry | 1 Tablespoon | |
| Scallions | 1 , chopped | |
| Celery- 2 stalks, sliced | ||
| Cornstarch | 1 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Debone the chicken and cut into 2 inch pieces.
2) In bowl, mix together 2 tablespoons of soy sauce, 2 tablespoons of oil, salt and pepper.
3) Rub the soy sauce mixture into the chicken.
MAKING
4) In a wok, heat the fat to 370°F and fry the chicken until browned.
5) Drain on the paper napkins.
6) In a deep skillet, combine the remaining oil and soy sauce, broth, sherry, scallions and celery.
7) Bring the soy sauce mixture to a boil and add chicken.
8) Cover and simmer for 15 minutes.
FINALIZING
9) Remove the chicken and keep warm.
10) In a small bowl mix cornstarch and little water, stir into the skillet.
11) Simmer until the sauce is thickened, stirring constantly.
SERVING
12) Arrange the chicken on a warm serving dish and spoon the sauce over chicken.
1) Debone the chicken and cut into 2 inch pieces.
2) In bowl, mix together 2 tablespoons of soy sauce, 2 tablespoons of oil, salt and pepper.
3) Rub the soy sauce mixture into the chicken.
MAKING
4) In a wok, heat the fat to 370°F and fry the chicken until browned.
5) Drain on the paper napkins.
6) In a deep skillet, combine the remaining oil and soy sauce, broth, sherry, scallions and celery.
7) Bring the soy sauce mixture to a boil and add chicken.
8) Cover and simmer for 15 minutes.
FINALIZING
9) Remove the chicken and keep warm.
10) In a small bowl mix cornstarch and little water, stir into the skillet.
11) Simmer until the sauce is thickened, stirring constantly.
SERVING
12) Arrange the chicken on a warm serving dish and spoon the sauce over chicken.
Chef
