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This one is kinda unusual as it calls for frying up joined legs and thighs then cutting them into one inch bone-in slices after cooking. This is usually done with whole birds and I dont see why you couldnt use a whole chicken in this recipe. Youll need a Chinese cleaver or a hefty chefs knife for the chopping. Three of the contributing chefs who created original recipes for the book are Japanese. I understand that Chinese food is the favorite gaijin cuisine in Japan and Chinese places abound. Just an interesting tidbit... 1. Sprinkle chicken with salt and pepper; rub to coat evenly. Place chicken in non aluminum baking pan. Pound 2 onions and the sliced ginger root lightly with flat side of cleaver; chop coarsely and scatter over chicken. Sprinkle chicken with rice wine. Marinate at room temperature, turning chicken once, for 30 minutes. 2. Arrange lettuce on large serving platter. Refrigerate covered. 3. Mix sugar, vinegar, stock, soy sauce and sesame oil in small saucepan. Stir in minced onion, ginger and parsley. 4. Whisk egg white in small bowl until foamy and double in volume. Whisk in 2 tablespoons cornstarch. Reserve batter. 5. Heat wok over high heat for 20 seconds; add vegetable oil and heat to 350F. 6. Meanwhile, drain chicken; discard marinade. Pat chicken dry with paper toweling; dust with 2 tablespoons cornstarch. Spread batter on areas of chicken not covered with skin, coating evenly. 7. Fry 2 chicken pieces at a time, turning once, until crispy and cooked through, 7 to 9 minutes. (To test for doneness, pierce thickest part of drumstick to the bone with tip of knife; juices should run clear.) Drain chicken on paper toweling, keep warm in a 200F oven. Repeat, frying remaining 2 chicken pieces. 8. Heat stock mixture over medium heat to simmering. Reduce heat to low; simmer for 1 minute. Keep dressing hot. 9. Cut warm chicken into 1/2-inch wide slices; use a meat mallet or hammer to pound cleaver or sturdy chefs knife through bones. Reassemble chicken slices and place on bed of lettuce. Pour hot dressing over chicken. Serve immediately. Makes 4 servings. From "Wok Cooking Class Cookbook" by the Editors of Consumers Guide, Beekman House, N.Y, 1983. ISBN 0-517-40269-6 Posted by Stephen Ceideberg; February 5 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1503 (91%)|
|Amt Per Serving||% DV|
|Total Fat 167g||223 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 104.8g|
|Polyunsanturated Fat 47.4g|
|Cholesterol 0mg||0 %|
|Sodium 154.7mg||5 %|
|Potassium 72.5mg||2 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 42.4g|
|Protein 1.6g||2 %|
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Calories per serving: 1660
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