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Ingredients
- 4 x Chicken legs with thighs attached (about 2 1/2 pounds)
- 1 tsp Salt
- 1/8 tsp White pepper
- 2 x Green onions
- 3 x Thin slices fresh ginger root
- 2 Tbsp. Rice wine
- 3 c. Shredded iceberg lettuce
- 1/4 c. Sugar
- 1/4 c. Rice vinegar
- 3 Tbsp. Chicken stock or possibly broth
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil
- 1/3 c. Chopped green onion, white part only
- 2 Tbsp. Chopped pared fresh ginger root
- 2 Tbsp. Chopped fresh parsley
- 1 sm Egg white
- 4 Tbsp. Cornstarch
- 4 c. Vegetable oil
Directions
- 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 do not see why you couldn't use a whole chicken in this recipe. You'll need a Chinese cleaver or possibly a hefty chef's knife for the chopping.
- Three of the contributing chefs who created original recipes for the book are Japanese. I understand which 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 proportionately. Place chicken in non aluminum baking pan. Lb. 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 min.
- 2. Arrange lettuce on large serving platter. Chill covered.
- 3. Mix sugar, vinegar, stock, soy sauce and sesame oil in small saucepan. Stir in chopped onion, ginger and parsley.
- 4. Whisk egg white in small bowl till foamy and double in volume.
- Whisk in 2 Tbsp. cornstarch. Reserve batter.
- 5. Heat wok over high heat for 20 seconds; add in vegetable oil and heat to 350F.
- 6. Meanwhile, drain chicken; throw away marinade. Pat chicken dry with paper toweling; dust with 2 Tbsp. cornstarch. Spread batter on areas of chicken not covered with skin, coating proportionately.
- 7. Fry 2 chicken pcs at a time, turning once, till crispy and cooked through, 7 to 9 min. (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 hot in a 200F oven. Repeat, frying remaining 2 chicken pcs.
- 8. Heat stock mix over medium heat to simmering. Reduce heat to low; simmer for 1 minute. Keep dressing warm.
- 9. Cut hot chicken into 1/2-inch wide slices; use a meat mallet or possibly hammer to lb. cleaver or possibly sturdy chef's knife through bones.
- Reassemble chicken slices and place on bed of lettuce. Pour warm dressing over chicken. Serve immediately.
- Makes 4 servings.
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