| Crispy Skin Chicken ~ Chinese Crispy Skin Chicken is similar to Cantonese Crackling Chicken, the main difference is in the cooking. Cantonese Crackling Chicken is cooked using the "ling" or "splash fry" method. Crispy Skin Chicken is deep-fried after boiling or simmering in water or stock. 1 chicken (2½ pound) ~~~~~ Group 1 1 tbsp vinegar 2 tbsp soy sauce 2 tbsp honey 1 tbsp sherry 1 tsp molasses ~~~~~ Group 2 2 tbsp all-purpose flour 1 tsp salt ~~~~~ oil for deep frying 1. Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with paper towels. 2. Mix together ( Group 1 ). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture (Group 1) and hang again for 20-30 minutes. 3. Mix the flour and salt ( Group 2 ) together and rub well into the chicken skin. 4. Fry in deep hot oil until golden and crisp. Drain well on absorbent kitchen paper. Chop the chicken into 8 pieces and serve warm with the following dips: Cinnamon Dip 1 tbsp ground cinnamon ½ tsp ground ginger ¼ tsp freshly ground black pepper ¼ tsp salt Mix together, place in a small saucepan and heat until very hot, stirring constantly. Salt & Pepper Dip 1 tbsp salt ½ tbsp freshly ground black pepper Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown. Hoisin Sauce Guests dip the pieces of chicken into the dips which are served separately in small bowls. |
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