Put the chicken in a large saucepan and add boiling water to come
halfway up the sides of the chicken. Cover tightly and simmer until just
tender, about 45 minutes to 1 hour. Drain, rinse under cold water and
dry with kitchen paper.
Mix together the vinegar, soy sauce, honey, sherry and treacle
(molasses). Brush this all over the chicken and then hang the chicken in
an airy place to dry, for about 30 minutes. Brush over the remaining soy
sauce mixture and hang again for 20-30 minutes. Mix the flour and salt
together and rub well into the chicken skin. Fry in deep hot peanut oil
until golden and crisp. Drain well on absorbent kitchen paper.
Chop the chicken into 8 pieces and serve warm with the following dips:
Cinnamon Dip
1 tblsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
1/4 tsp salt
Directions
Mix together, place in a small saucepan and heat until very hot,
stirring constantly.
Pepper and Salt Dip
1 tblsp salt
1/2 tblsp freshly ground black pepper
Directions
Mix together, place in a small saucepan and heat, stirring constantly,
until the salt begins to brown.
Guests dip the pieces of chicken into the dips which are served
separately in small bowls.
Note:
As this dish is eaten with the fingers, place finger bowls of cold water
on the table.
Pork With Mushrooms
Ingredients
1 lb lean pork
1 tblsp soy sauce
1 tblsp sherry
2 tblsp oil
4 oz fresh mushrooms
1 tsp cornstarch
1/4 cup stock or water
Directions
Cut the pork in paper thin slices, addthe soy sauce and sherry. Toss
well. Heat the oil and fry the meat over fierce heat, stirring all the
time, for 2 minutes. Remove from the pan and keep hot. Wash and dry the
mushrooms. Slice them thinly and fry quickly in the remaining fat. Add
the meat again and mix well.
Mix the cornflour (cornstarch) to a smooth paste with the stock or water,
add to the pan and heat gently, stirring all the time, until slightly
thickened.
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