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Deep-Fat Fried Chicken (Char jee gai)

April 26, 2018

Preparation time:10 minutes
Cooking time: 15-20 minutes
To serve: 4-6

You will need

2 lb. spring chicken
salt
pepper
monosodium glutamate
1 tablespoon soy sauce
1 tablespoon sherry
peanut oil
2 onion flowers*
6 lemon crescents
8 celery leaves
6 glacé or cocktail cherries
1 oz. of transparent noodles

*Cut two 2-inch lengths of firm spring onion stalks, then cut down half way from the end. Drop them into cold iced water and the end will spring out into flowers.

Clean the chicken, sprinkle with salt, pepper and monosodium glutamate. Mix the soy sauce and sherry, rub well into the chicken and leave for 10 minutes. Put enough peanut oil into a deep pan to half cover the chicken. Heat to 170° C or 338°F. Put in the chicken and cook for about 15-20 minutes turning once or twice. When the chicken is cooked and a delicate brown colour, remove from the oil, drain well and place on a serving dish decorated with onion flowers, lemon, celery leaves glacé cherries and noodles.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shfunotomo Co., Ltd., Japan 1968.

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