Fried chicken with ginger dressing
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Fried chicken with ginger dressing
  Fried    Chicken    Ginger    Chinese    Dressings  
Last updated 6/12/2012 1:01:20 AM. Recipe ID 24627. Report a problem with this recipe.
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      Title: Fried chicken with ginger dressing
 Categories: Chinese, Chicken, Ceideburg 2
      Yield: 4 Servings
 
      4    Chicken legs with thighs
           -attached (about 2 1/2
           -pounds)
      1 ts Salt
    1/8 ts White pepper
      2    Green onions
      3    Thin slices fresh ginger
           -root
      2 tb Rice wine
      3 c  Shredded iceberg lettuce
    1/4 c  Sugar
    1/4 c  Rice vinegar
      3 tb Chicken stock or broth
      2 tb Soy sauce
      1 tb Sesame oil
    1/3 c  Minced green onion, white
           -part only
      2 tb Minced pared fresh ginger
           -root
      2 tb Minced fresh parsley
      1 sm Egg white
      4 tb Cornstarch
      4 c  Vegetable oil
 
  This one is kinda unusual as it calls for frying up joined legs and
  thighs then cutting them into one inch bone-in slices after cooking.
  This is usually done with whole birds and I don't see why you
  couldn't use a whole chicken in this recipe.  You'll need a Chinese
  cleaver or a hefty chef's knife for the chopping.
  
  Three of the contributing chefs who created original recipes for the
  book are Japanese.  I understand that Chinese food is the favorite
  'gaijin' cuisine in Japan and Chinese places abound.  Just an
  interesting tidbit...
  
  1.  Sprinkle chicken with salt and pepper; rub to coat evenly. Place
  chicken in non aluminum baking pan.  Pound 2 onions and the sliced
  ginger root lightly with flat side of cleaver; chop coarsely and
  scatter over chicken.  Sprinkle chicken with rice wine.  Marinate at
  room temperature, turning chicken once, for 30 minutes.
  
  2.  Arrange lettuce on large serving platter.  Refrigerate covered.
  
  3.  Mix sugar, vinegar, stock, soy sauce and sesame oil in small
  saucepan. Stir in minced onion, ginger and parsley.
  
  4.  Whisk egg white in small bowl until foamy and double in volume.
  Whisk in 2 tablespoons cornstarch.  Reserve batter.
  
  5.  Heat wok over high heat for 20 seconds; add vegetable oil and
  heat to 350F.
  
  6.  Meanwhile, drain chicken; discard marinade.  Pat chicken dry with
  paper toweling; dust with 2 tablespoons cornstarch.  Spread batter on
  areas of chicken not covered with skin, coating evenly.
  
  7.  Fry 2 chicken pieces at a time, turning once, until crispy and
  cooked through, 7 to 9 minutes.  (To test for doneness, pierce
  thickest part of drumstick to the bone with tip of knife; juices
  should run clear.) Drain chicken on paper toweling, keep warm in a
  200F oven. Repeat, frying remaining 2 chicken pieces.
  
  8.  Heat stock mixture over medium heat to simmering.  Reduce heat to
  low; simmer for 1 minute.  Keep dressing hot.
  
  9.  Cut warm chicken into 1/2-inch wide slices; use a meat mallet or
  hammer to pound cleaver or sturdy chef's knife through bones.
  Reassemble chicken slices and place on bed of lettuce.  Pour hot
  dressing over chicken. Serve immediately.
  
  Makes 4 servings.
  
  




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Recipe ID 24627 (Apr 03, 2005)

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