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Name: Roast Lung Kong Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 c Light soy sauce; 4 sl Fresh ginger; 3 lb Chicken, cut in half; 1/2 c Dry sherry; Additional; 1 c Dark soy sauce; 6 c Peanut oil for deep frying; 1 Star anise; Looing sauce:; 4 c Water; 5 tb Sugar

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INGREDIENTS

1 c Light soy sauce
4 sl Fresh ginger
3 lb Chicken, cut in half
1/2 c Dry sherry
Additional
1 c Dark soy sauce
6 c Peanut oil for deep frying
1 Star anise
Looing sauce:
4 c Water
5 tb Sugar

Servings

INSTRUCTIONS

Blanch the chicken halves in boiling water for 2 minutes. Drain. Place the bird halves in a pot with the looing sauce ingredients and bring to a boil. They should be covered with the sauce. Turn the heat to a simmer and cook lightly for 15 minutes, then allow the halves to cool in the sauce. Remove and place on a rack on the counter. Pat dry with paper towels and dry the meat using an electric fan. Aim the fan at the bird halves for about 3 hours, or until the skin is dry to the touch. Deep fry one half at a time in oil at 350 degrees. Be very careful when sliding the half into the hot oil. A wok lid will be helpful in protecting your hands and face in case the oil should pop and spit at you. Deep fry each half until the skin is crispy and golden. Drain on paper towels before cutting up to serve. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

NOTES

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Roast Lung Kong Chicken

1 c Light soy sauce
4 sl Fresh ginger
3 lb Chicken, cut in half
1/2 c Dry sherry
 Additional
1 c Dark soy sauce
6 c Peanut oil for deep frying
1 Star anise
 Looing sauce:
4 c Water
5 tb Sugar

Blanch the chicken halves in boiling water for 2 minutes. Drain. Place the  bird halves in a pot with the looing sauce ingredients and bring to a boil.  They should be covered with the sauce.  Turn the heat to a simmer and cook  lightly for 15 minutes, then allow the halves to cool in the sauce. Remove  and place on a rack on the counter. Pat dry with paper towels and dry the  meat using an electric fan.  Aim the fan at the bird halves for about 3  hours, or until the skin is dry to the touch. Deep fry one half at a time  in oil at 350 degrees.  Be very careful when sliding the half into the hot  oil.  A wok lid will be helpful in protecting your hands and face in case  the oil should pop and spit at you. Deep fry each half until the skin is  crispy and golden.  Drain on paper towels before cutting up to serve. From  The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.  Typed by Terri St.Louis-Woltmon O:).

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Nutrition

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Serving Size: 1 Serving (727g)
Recipe Makes: 4 Servings

Calories: 339
Calories from Fat: 3 (1%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 6287.1mg		217 %
Potassium 454.1mg		12 %
Total Carbohydrate 68.2g		20 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 66.4g
Protein 11g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 339

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