Total Calories: 16
1. Wipe chicken with a damp cloth. Rub salt and sherry into its skin.
2. Cut scallion stalk in half slice ginger root then place both inside cavity. Hang bird up to dry in a cool, airy place 1 to 2 hours (see HOW-TO, _Poultry: To suspend and dry).
3. Heat oil. Place chicken in a wire basket or large long-handled Chinese strainer. Lower bird gently into oil and baste constantly inside and out until it turns golden.
4. Drain on paper toweling. Let cool slightly, then chop in bite-size pieces. Sprinkle with pepper and serve.
NOTE: The double or triple method of deep-frying can be used here. Lift the bird out of the oil entirely once or twice and let cool slightly. Reheat the oil each time.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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