*  Exported from  MasterCook  *
                          CRISP CHICKEN - SZECHUAN
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken                          Chinese
                 Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   Peppersalt -- see below
    1      tablespoon    Dry sherry
    4                    Scallions
    3      pounds        Whole chicken -- - cleaned
    8      cups          -boiling water
    2      tablespoons   Soy sauce
    2      tablespoons   All purpose flour
    1      tablespoon    Cornstarch
    8      cups          Oil -- for deep frying
    2      tablespoons   Szechuan peppercorns
    2      tablespoons   Salt
 Put Peppersalt and sherry in a large bowl; pound scallions with the broad side 
of a  cleaver, then chop into 1 inch lengths; add to peppersalt mixture.
 Rinse chicken in  cold water; pat dry with paper towels; rub inside  and ouside
with peppercorn mixture; refrigerate chicken for 8 hours.
   Pour 4 cups  boiling water into  a wok or  large pot; place chicken in a baking
 dish in steamer or on steamer rack over boiling water; cover wok and steam the
 chicken over  medium heat about 2 hours until meat is very tender, adding  more
 boiling water as needed.
 Remove wok from heat; let cool slightly before removing chicken; pat chicken dry
and let cool; brush soy sauce all over chicken.
   Combine flour  and cornstarch;  dust chicken	with mixture; heat oil in a wok
 over high heat to 350F; carefully  lower chicken into hot oil with tongs; deep
 fry 2 minutes; remove chicken from oil with tongs; set aside. Reheat oil  to
 350F and carefully submerge chicken in hot oil again; deep fry 1 minute or until
 chicken is browned and crisp;	remove and let cool a few minutes.  Use a heavy,
 sharp cleaver	to chop cooked chicken into small serving pieces. 4 servings.
   Heat a medium  saucpan over medium-low  heat 1 minute; add peppercorns and
 stir-fry  for	5 minutes; remove saucepan from heat and let cool; grind
 peppercorns into a fine powder with a mortar and pestle; add salt, mix well. 
 Store in a tightly covered container. Makes about cup.
   Chuck in Pok Thursday 10:14 am 11/25	C.OZBURN on GEnie Formatted by Elaine
 Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
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