Free Recipe Steamed, Deep-Fried Chicken W/nutmeats
Recipe Type: P Recipes
Recipe Preparation: cook
Cooking Ingredients for Steamed, Deep-Fried Chicken W/nutmeats Recipe
1 Spring chicken
1 c Stock
1/2 c Almond meats
1 Egg
1/2 c Flour
1/2 ts Salt
Oil for deep-frying
1 tb Cornstarch
2 tb Water
2 tb Soy sauce
1 tb Honey
1/2 c Water
Steamed, Deep-Fried Chicken W/nutmeats Preparation
1. Wipe chicken with a damp cloth. With a sharp knife, make an incision along backbone, but do not cut through bone. Place bird in a heatproof bowl and add stock. 2. Steam 30 minutes. (See How-to Section ). Meanwhile blanch almonds and chop coarsely. 3. Let bird cool slightly; then bone. Beat egg lightly and blend in flour and salt to make a batter; then coat chicken with batter. 4. Heat oil until nearly smoking. Gently lower in chicken, using a wire basket or large long-handled Chinese strainer. Deep-fry, basting and turning until golden. Drain on paper toweling. 5. Let bird cool slightly. Carefully cut in 1-1/2-inch strips (running from backbone to breastbone), then in 1-1/2-inch squares. Arrange, skin-side up, on a serving platter. 6. In a cup, blend cornstarch and cold water to a paste. In a saucepan, combine soy sauce, honey and remaining water, and heat, stirring. Then add cornstarch paste and stir in to thicken. Pour over chicken. Garnish with nutmeats and serve. VARIATION: For the almonds, substitute walnuts or pecans, or use all 3 in combination. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Cooking Temperature:
Recipe Serves: 6
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