3 c Sifted all-purpose flour 1 ts Salt
1 tb Butter 2 tb Melted butter
2 ts Baking powder 1 ts Sugar
3/4 c (to 1c) Warm milk 1 x Fat for deep frying
Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter.
Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot.
Special Chicken
1 1/2 lb Chicken wings, cut-up into
-segments at joints.
--------------------------MARINADE------------------------------
-------------------------A MIXTURE-----------------------------2 tb Soy sauce
1 ts Sugar
1 tb Sherry wine
A few gratings of fresh
-ginger
2 ts Hoisin sauce
1 Clove garlic, minced
1/4 ts Sesame oil
1 ts Salt
ds MSG (optional)
-------------------------B MIXTURE-----------------------------2 Eggs
1/2 c Cornstarch
1/2 c Flour
Oil for deep frying
Lettuce leaves, shredded
Green onion, Chinese parsley and cashew nuts, all chopped, for garnish This is one of the better deep-fried chicken recipes I've found. It calls for chicken wings, but I used a whole chicken, cut up Chinese style and just increased the marinade ingredients a tad.
Serve this with side dishes of hoisin sauce, spiced salt (toasted salt mixed with black pepper about half and half), hot mustard and chili oil along with a bowl of finely chopped scallions. Dip piece of chicken into the dip of your choice, then into the scallions and enjoy! Ice cold beer goes great with this dish. Oh yeah++steamed rice too...
Be sure to use the dark, toasted sesame oil rather than the health food store stuff.
1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mix ingredients B into bowl with marinated chicken. Stir well. Will be very sticky and stiff to mix.
2. Heat 5 inches oil in deep fryer to 375F. Drop batter covered chicken piece by piece carefully into hot oil. Do not fill too full of chicken or it will take too long to brown. Should take only 5 minutes to cook through. Result will be crispy golden brown chicken pieces.
3. Drain on paper towels. Place on platter lined with lettuce shreds.
4. Garnish if desired with chopped green onions, Chinese parsley and cashew nuts.