| Hung Doo Chicken ~ Hung Doo or "swinging" Chicken ~ 3-4 pound fryer chicken, cleaned chopped into 20-22 pieces 5 tbsp oil (or shortening) ~~~~~ * Group 1 1 tbsp fresh ginger root, pared and shredded 3 dried chile peppers, crushed (if Oriental red chile peppers are not available ~ substitute with Mexican dried whole Chile de Arbol pods ~ both are hot) ¼ pound leeks, cut into 1½-inch pieces 2 tsp salt 1 sheet dried tangerine peel ~ from a Chinese or Asian food store ~~~~~ * Group 2 2½ tbsp soy sauce 1½ tbsp hoisin sauce 2½ tbsp dry sherry ½ cup superior stock 2½ tsp sugar ¼ tsp monosodium glutamate (MSG) ~~~~~ 2 tsp sesame oil 1. Heat oven to 200 degrees F. Place 4-6 heat proof dishes in oven. 2. Heat the oil in a wok, add the chicken pieces, stir-fry for 5 minutes, then drain, letting the oil drip back into the wok. Set aside. 3. Remove all but 2 tablespoons oil, stir-fry * group 1 for 1½ minutes. Return chicken to the wok. Add * group 2. Turn the chicken in this mixture for 5-6 minutes over high heat, until liquid in the wok has become a thick sauce. 4. Serve on a well heated dish. Sprinkle with sesame oil. Serves 4-6 |
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