Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 | Chicken |
1 | (up to) |
2 Teelöffel | salt |
1 Esslöffel | sherry |
1 | Scallion stalk |
3 Scheibe | ginger root fresh |
| Oil for deep-frying |
| pepper |
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.
|
|
Anmerkungen zum Rezept:
keine |