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Recipe for cooking spiced chicken

Recipes from China :: Chinese Main Dish Poultry


2 (3 pound) broiler-fryer chickens
Water
1 c. soy sauce
1 (2 x 1-in.) piece fresh ginger
    root, pared and shredded
2 cloves garlic, crushed
4 1/2 tsp. five spice powder
3 Tbsp. dry sherry
3 Tbsp. honey
1 1/2 Tbsp. soy sauce
1/2 tsp. sesame oil
3 c. canola (or other vegetable) oil

Remove giblets from chickens and reserve for another use. Rinses chickens and place in large stock pot or kettle. Add enough water to cover chickens, 1 c. soy sauce, the ginger, garlic and 4 tsp. five-spice powder. Cover and cook over high heat until water boils. Reduce heat and simmer five mins. Turn off heat. Allow chickens to stand in liquid until liquid cools to lukewarm.

Drain chicken. Cut chickens in half lengthwise through center of breast bone and along backbone. Drain chickens sand place, cut side down, on trays or baking pans.

Combine sherry, honey, 1 1/2 Tbsp. soy sauce, the remaining 1/2 tsp. five-spice powder and sesame oil in small bowl. Brush or rub all of the mixture over chickens. Let chickens stand 2 hours, brushing occasionally with soy mixture.

Heat the 3 c. oil in wok over high heat until it reaches 375 degrees fahrenheit. Cook 1/2 of a chicken at a time in hot oil until brown, 2 to 3 mins. on each side. Drain on absorbent paper. Cut each half into serving-size pieces.

Serve Fried Salt and Pepper as a dip for chicken.

Fried Salt and Pepper
1/4 c. salt
1/2 tsp. pepper
1 tsp. five spice powder

Combine salt and pepper in skillet; cook over med. heat 2 mins. Stir in five-spice powder. Cook 1 minute longer. Divide between small dishes.

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