Posted by Karolyn (152.163.194.209) on November 23, 2001 at 23:00:02:
In Reply to: cooking sichuan chicken posted by Jack on October 31, 2001 at 03:35:41:
Place a cleaned 3-1/2 lb. chicken in a large oval Dutch oven. Add 1/4 C. cold water, 1/3 C. gin, a 1" slice of ginger lightly smashed, 3 pieces of star anise, 1/4 t. Sichuan peppercorns, 3-2" cinnamon sticks, a 1" x 2" piece of dried tangerine peel, 1 T. salt, 2 scallions trimmed and cut in half and 1 T. sugar. Stir, cover and bring to a boil over high heat. Add 1-1/2 T. dark soy sauce, cover again, and simmer for 20 minutes.
Turn the chicken over and simmer covered for another 20 minutes. Remove the chicken from the pot and allow to cool and dry for another 4-5 hours or refrigerate overnight. Throw out the contents of the pot.
Place the chicken in a large dish and coat with a beaten egg. Place 1/2 C. tapioca flour on a sheet of wax paper and coat the chicken thoroughly by rolling it in the flour. Set aside.
Heat a wok over high heat. Add 5 C. peanut oil and heat to 350 degrees. Place the chicken on a large Chinese strainer and lower into the oil. Fry for 5-7 minutes, until golden brown, ladling the oil over it to ensure even browning.
Turn off the heat. Remove the chicken from the oil with the strainer and allow to drain on a wire rack for 10 minutes. (Be sure to tilt it to drain the cavity.) Cut into serving pieces and serve with Sichuan peppercorn salt.