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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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I found this while looking through a pile of old recipes books that were given to me. Don't put the chicken where the cat or dog can get it. :-) Ingredients:
1 1/4 kg chicken |
1 tablespoon vinegar |
2 tablespoons soy sauce |
2 tablespoons honey |
1 tablespoon dry sherry |
1 teaspoon golden syrup |
2 tablespoons flour |
1 teaspoon salt |
oil, for deep frying |
Directions:
1. Put chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken.
2. Cover tightly and simmer until just tender, about 45 - 60 minutes.
3. Drain , rinse under cold water and dry with absorbent kitchen paper.
4. Mix together the vinegar, soy sauce, honey, sherry and syrup.
5. Brush this all over the chicken and then hang the chicken in an airy place to dry about 30 minutes.
6. Brush again with the remaining soy sauce mixture and hang again for 20 - 30 minutes.
7. Mix the flour and salt together and rub well into the chicken skin.
8. Deep-fry until golden and crisp.
9. Drain well on absorbent paper.
10. Chop the chicken into 8 pieces and serve warm with dips.
11. CINNAMON DIP Mix together 1 Tbsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp freshly ground pepper and salt. Put in a small saucepan, heat until very hot, stirring constantly.
12. PEPPER AND SALT DIP Mix together 1 Tbsp salt and 1/2 Tbsp freshly ground black pepper.
13. Put into a small saucepan and heat, stirring, until the salt begins to brown.
14. Serve the dips separately in small alongside a bowl of hoisin sauce (served cold) Guests eat the chicken with their fingers, dipping each piece into the dips and sauce. Place finger bowls of cold water on the table.
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