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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove
chicken neck, heart, gizzard and liver (use in stock pot). Wash
chicken and chop into large chunks. Mix sauce ingredients.
Browning: Add peanut oil to moderately hot wok. When oil is hot,
brown chicken pieces; remove pieces from oil with strainer and drain
over bowl.
Slow-cooking: Remove all oil from wok; heat to moderate. Add peel,
sherry, and sauce (remixed first); add boiling water. Bring to
simmer. Add chicken pieces. Cover and simmer for 1 hour or until
chicken is tender but still adhering to bones. When tender, remove
pieces from sauce. Transfer 1 cup of sauce, less the spices, to a
saucepan; thicken with cornstarch paste to a light gravy.
Arrange chicken pieces on large serving platter to resemble the shape
of a chicken. Place bunch of parsley or watercress at the tail, a
flower roll at the head with a piece of star anise for a beak. Pour
sauce over chicken when ready to serve.
| Ingredients:
3 1/2 Pound(s) Frying chicken
1 large Piece dried orange
1/3 Cup(s) Dry sherry
1/2 Cup(s) Peanut oil
3 1/2 Cup(s) Boiling water
3 large Slices ginger root
3 Tablespoon(s) Hoisin sauce
2 Tablespoon(s) Dark soy sauce
3 Whole star anise
2 large Lumps rock sugar
1 Teaspoon(s) 5-spice powder
3 Green onions, quartered |
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