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Crisp Chicken Szechuan



3 each tb peppersalt, see below
1 each tb dry sherry
4 each scallions
3 lb whole chicken, - cleaned boiling water
2 each tb soy sauce
2 each tb all purpose flour
1 each tb cornstarch
8 cup oil, for deep frying
1 ++++++++++++++++++++++++pepp ersalt, ++++++++++++++++++
2 each tb szechuan peppercorns
2 each tb salt

Put Peppersalt and sherry in a large bowl; pound scallions with the
broad side of a cleaver, then chop into 1 inch lengths; add to
peppersalt mixture. Rinse chicken in cold water; pat dry with paper
towels; rub inside and outside with peppercorn mixture; refrigerate
chicken for 8 hours. Pour 4 cups boiling water into a wok or large
pot; place chicken in a baking dish in steamer or on steamer rack
over boiling water; cover wok and steam the chicken over medium heat
about 2 hours until meat is very tender, adding more boiling water
as needed. Remove wok from heat; let cool slightly before removing
chicken; pat chicken dry and let cool; brush soy sauce all over
chicken. Combine flour and cornstarch; dust chicken with mixture;
heat oil in a wok over high heat to 350F; carefully lower chicken
into hot oil with tongs; deep fry 2 minutes; remove chicken from oil
with tongs; set aside. Reheat oil to 350F and carefully submerge
chicken in hot oil again; deep fry 1 minute or until chicken is
browned and crisp; remove and let cool a few minutes. Use a heavy,
sharp cleaver to chop cooked chicken into small serving pieces. 4
servings. Heat a medium saucepan over medium-low heat 1 minute; add
peppercorns and stir-fry for 5 minutes; remove saucepan from heat and
let cool; grind peppercorns into a fine powder with a mortar and
pestle; add salt, mix well. Store in a tightly covered container.
Makes about cup. C.OZBURN ++++-


Servings: 1



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