Recipe Details

Summary

Name: Crisp Skin Chicken

Category: Chinese

1 chicken (2 1/2 lb)

1 tblsp vinegar

2 tblsp soy sauce

2 tblsp honey

1 tblsp sherry

1 tsp molasses (treacle)

2 tblsp all−purpose flour

1 tsp salt

peanut oil for deep frying

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..

Mix together the vinegar, soy sauce, honey, sherry and treacle

(molasses). Brush this all over the chicken and then hang the chicken in

an airy place to dry, for about 30 minutes. Brush with the remaining soy

sauce mixture again and hang for 20−30 minutes more. Mix the flour and salt

together and rub well into the chicken skin. Fry in deep hot peanut oil

until golden and crisp. Drain well on absorbent paper towels.

Chop the chicken into 8 pieces and serve warm with the following dips:

Cinnamon Dip:

1 tblsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp freshly ground black pepper

1/4 tsp salt

Mix together, place in a small saucepan and heat until very hot,

stirring constantly.

Pepper and Salt Dip:

1 tblsp salt

1/2 tblsp freshly ground black pepper

Mix together, place in a small saucepan and heat, stirring constantly,

until the salt begins to brown.

Hoi Sin Sauce