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Method:
Rinse and dry the chicken inside and out
and rub it with five-spice powder and salt. Place scallion and
ginger into the cavity. Brush chicken with sherry or rice wine.
Par-roast bird for half an hour at 150°C. Fill the
wok half full of oil and heat until smoking hot. Put in the
chicken, breast side down, and reduce heat to low. Fry for 10
minutes and then fry the other side for another 4-5 minutes. Be
sure to baste the chicken both inside and out with the oil.
Remove, drain the chicken and let it cool slightly. Turn up heat
again and return the chicken to the wok to fry until the skin is crisp
and golden. Remove and drain chicken on paper towels.
Remove the scallion and ginger. Cut chicken into pieces and
serve with spiced salt (that is, salt mixed with five-spice powder).
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