(hung t'ang in Chinese, zarame in Japanese)
2 tsps. salt
1 tsp. ground or rolled black peppercorns
2 tsps. sesame oil
Method: 1. Boil or steam whole chicken for 40 minutes. 2. Rub chicken inside and out with mixture of pepper and salt. 3. Heat 2 tbsps. brown sugar in an old pan. (Sugar will scorch the pan.) 4. Place a wire grill over sugar and set chicken on grill. 5. Cover pan with lid wrapped in paper to keep it clean and to prevent smoke from escaping. 6. Smoke chicken for 10 minutes over low flame. Remove burned sugar, add remaining 1 tbsp. brown sugar, and smoke chicken for another 5 minutes. 7. Remove chicken and rub with sesame oil. 8. Cut into small pieces and serve hot.
Note: Pine needles may be used instead of brown sugar for smoking chicken. Place a piece of aluminum paper in the pan; then put sugar on the paper. It will keep the pan clean.
Stewed Chestnut Chicken
Ingredients:
1 spring chicken, cut into 11/2-inch pieces, including bone
2 slices ginger
1 small leek, cut in small sections
1 lb. chestnuts, boiled, shelled, and halved
1 tsp. salt
6 tbsps. soy sauce
2 tbsps. wine
2 cups water
1 tbsp. sugar
6 tbsps. oil
Method: 1. Heat oil in frying pan and fry ginger and leek. Then add chicken. 2. When chicken changes color, add salt, soy sauce, wine, and water. 3. Cover with lid and simmer for 40 minutes. Add sugar and chestnuts. 4. Simmer for another 15 minutes and serve hot.
Fried Chicken
Ingredients:
1 spring chicken
1 leek, cut into small sections
5 slices ginger
1 tbsp. wine
2 tbsps. soy sauce
3 tbsps. flour
1 egg
1/2 tsp. salt
Several tbsps. chicken broth
Oil for deep-frying
Method: 1. Cut chicken in half and boil or steam with leek, ginger, wine, and soy sauce until tender. Save broth. 2. Bone chicken and let stand until cold. 3. Make a paste with flour, egg, salt, and small amount of broth from boiled chicken. 4. Coat chicken with this paste and deep-fry in oil until light brown and crisp. Serve immediately.
Fried Chicken with Brown Sauce
Ingredients:
3/4 lb. chicken fillet, cut into small cubes
1 tsp. wine
1 tsp. cornstarch
1/2 tsp. salt
3 dried mushrooms, soaked and diced
1 bamboo shoot, cut into small cubes
2 chili peppers, cut into small pieces
Oil for deep-frying
3 tbsps. oil
3 tbsps. chiang (brown sauce)
Method: 1. Dredge chicken with wine, cornstarch, and salt. 2. Heat deep-fry oil and fry chicken for 2 minutes. Remove to a plate. 3. Heat 3 tbsps. oil and fry mushrooms, bamboo shoot, and peppers. 4. Add 3 tbsps. chiang. Then add chicken, stir well, and serve hot.
Fried Chicken with Green Peppers
Ingredients:
1 lb. chicken fillet, cubed
2 tsps. wine
1/2 egg white
1 tsp. cornstarch
9 small green peppers, seeded and cut into small squares
8 tbsps. oil
2 tsps. salt
1/2 tsp. sugar
1/2 tsp. monosodium glutamate
Method: 1. Mix cubed chicken fillet with 1 tsp. wine, 1/2 egg white, and 1 tsp. cornstarch. 2. Heat 5 tbsps. oil and fry chicken until color turns. 3. Remove chicken to a plate and clean frying pan. 4. Heat remaining 3 tbsps. oil and fry green peppers for 3 minutes, stirring well during process. 5. Add fried chicken, salt, sugar, 1 tsp. wine, and monosodium glutamate. 6. Remove from flame and serve hot.
Note: For extra flavor, either diced mushrooms or diced bamboo shoot may be added.
Fried Chicken Fillet with Peanuts
Ingredients:
A
1 lb. chicken fillet, cut into small cubes
1 tsp. cornstarch
1/2 egg white
11/2 tbsps. water
B
1 tbsp. wine
3 tbsps. soy sauce
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. cornstarch, mixed with 1 tsp. water
C
1 clove garlic, cracked
2 slices ginger
4 chili peppers, halved
1 stalk leek, cut into small pieces
8 tbsps. oil
1 cup raw peanuts, skinned (or unsalted roasted peanuts)
Oil for deep-frying
Method: 1. Cube chicken fillet and mix with other A ingredients. 2. Mix B ingredients in separate dish. 3. Heat oil and deep-fry raw peanuts until crisp. Guard against burning. Remove to a plate. (If roasted peanuts are used, do not deep-fry.) 4. Heat
