| Crackling Aromatic Chicken Legs ~ First marinated, then steamed, and finally deep-fried, although the preparation time is quite long this is an excellent recipe for chicken legs. 2 pounds chicken legs & thighs (when making this dish I prefer the chicken legs only) 2½ tsp salt ~~~~~ * Group 1 2 medium onions, chopped 4 slices fresh ginger root 2 cloves garlic ¼ cup soy sauce 1½ tbsp sugar ½ tsp five spice powder (available in oriental markets) 2½ tbsp dry sherry ~~~~~ 2 tbsp cornstarch oil for deep frying 1. Wash the chicken legs, rub them with salt, and leave to season overnight. 2. Chop the onions. Shred and chop the ginger, crush then chop the garlic. Put the chicken legs in a bowl with group 1 Rub the mixture on the chicken legs and allow to marinate for 2 hours. 3. Place the marinated chicken legs in a heat-proof bowl. Steam vigorously for 25 minutes. When chicken legs have cooled slightly, rub them with cornstarch and place them in a wire basket, four at a time. Deep-fry for 4-5 minutes. Drain well and set aside. Deep-fry the remaining legs in the same manner. 4. If serving in a Chinese style, place chicken legs on a cutting board and cut each leg in half (double mahjong). I prefer this dish with green vegetables such as broccoli, spinach, or mustard greens and pai fan (white rice). Serves 4-6 Mahjong = bite size, Double mahjong will give you two pieces from a drum stick or 3 pieces to a chicken breast half. |
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