CHICKEN: This is another traditional Chinese chicken recipe that gives good result.

CHICKEN DAI-CHIEN STYLE 大千雞:



1 x 2-3lb. chicken, cut into large pieces

salt

1 ½ to 2 tsp. each light soy sauce & dark soy sauce

cooking oil for deep-frying

1 ½ tbsp. Amaretto or Kirsch liqueur, optional

1 egg white

1 ½ tsp. tapioca starch


sauce:

1½ tsp. dark soy sauce
1 tbsp. sugar
1 tsp. black Chinese rice vinegar
pinch of salt
1½ tbsp. tapioca starch mixed with 3 tbsp. water




Rinse and pat dry chicken pieces; then season with salt to taste and the light soy sauce.

Beat egg white until fairly stiff and mix in tapioca starch and the dark soy sauce. Fold this into chicken pieces. Add liqueur if using. Let stand 30 minutes.

Heat enough oil for deep-frying in wok or a large deep saucepan over high heat until very hot and tested ready. Add chicken pieces and cook 5 minutes, or until golden brown and cooked through. Remove with tongs and drain on paper towels.

In a saucepan over medium high heat, bring sauce ingredients to a boil and add chicken pieces. Toss them well in sauce to coat. Serve immediately.