Roast Lung Kong Chicken
Description
This Chinese main features Chicken, cut in half. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Looing sauce: 4 c Water 1 c Light soy sauce 1 c Dark soy sauce 1 Star anise 1/2 c Dry sherry 5 tb Sugar 4 sl Fresh ginger Additional 6 c Peanut oil for deep frying Blanch the chicken halves in boiling water for 2 minutes.
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Drain.
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Place the bird halves in a pot with the looing sauce ingredients and bring to a boil.
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They should be covered with the sauce.
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Turn the
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heat to a
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simmer and
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cook lightly for 15 minutes, then
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allow the halves to
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cool in the sauce.
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Remove and place on a rack on the counter.
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Pat dry with paper towels and dry the meat using an electric fan.
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Aim the fan at the bird halves for about 3 hours, or until the skin is dry to the touch.
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Deep fry one half at a time in oil at 350 degrees.
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Be very careful when sliding the half into the hot oil.
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A wok lid will be helpful in protecting your hands and face in case the oil should pop and spit at you.
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Deep fry each half until the skin is crispy and golden.
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Drain on paper towels before cutting up to serve.
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Typed by Terri St.Louis-Woltmon O:)
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 813.8kcal
- % Daily Value *
- Total Fat 40.9g63%
- Saturated Fat 11.2g56%
- Cholesterol 303.0mg101%
- Sodium 279.2mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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