Roast Chicken Cantonese Style
published by Molly Girl 822 on Aug 26, 2012
Try serving Roast Chicken Cantonese Style prettily; perhaps on small lacquer trays. Garnish the chicken Taipei-style with kumquats and bananas.
ROAST CHICKEN CANTONESE STYLE
1 3 1/2-pound roasting chicken
1 tablespoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1 tablespoon molasses
3 tablespoons boiling water
peanut oil
Immerse the chicken in boiling water for 2 minutes. Combine salt, cinnamon and black pepper, roast in 350 degree oven for 5 minutes. Rub roasted salt inside chicken. Dilute the molasses with boiling water and rub over surface of chicken. Hang to dry for 4 hours, or place on a rack and allow to dry thoroughly. Heat enough oil to cover chicken to 350 degrees. Fry chicken 20 to 25 minutes or until outside is golden and meat is done. Cut into small pieces, cutting through bone, to serve.
Image Credit: http://forums.egullet.org/index.php/topic/77169-chinese-food-picture-album/page__st__90
# 1 by Margaret Boseroy
August 26th, 2012 at 6:48 pm #
Cinnamon & molasses…interesting! I’ll have to try this sometime.
# 2 by elee
August 27th, 2012 at 6:46 am #
I have been following yours writings , all have been wonderful literary
works
thanks : http://www.triond.com/users/elee