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| 1 | Chicken |
| 1 | (up to) |
| 2 Teelöffel | salt |
| 1 Esslöffel | sherry |
| 1 | Scallion stalk |
| 3 Scheibe | ginger root fresh |
| | Oil for deep-frying |
| | pepper |
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1. Wipe chicken with a damp cloth. Rub salt and sherry into its skin.
2. Cut scallion stalk in half; slice ginger root; then place both inside cavity. Hang bird up to dry in a cool, airy place 1 to 2 hours (see "How-to Section".)
3. Heat oil. Place chicken in a wire basket or large long-handled Chinese strainer. Lower bird gently into oil and baste constantly inside and out until it turns golden.
4. Drain on paper toweling. Let cool slightly, then chop in bite-size pieces. Sprinkle with pepper and serve.
bird out of the oil entirely once or twice and let cool slightly. Reheat the oil each time.
From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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