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Classic
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page 27
POULTRY AND GAME
FRIED CHICKEN
(Chinese Style)
Two and one half pounds of chicken; two tablespoonfuls of sweet lard; one
tablespoonful of syou; one half onion; one teaspoonful of corn starch or Quong
Sang Chong; one teaspoonful of salt.
Clean a young spring chicken, and cut it into small pieces. Fry to a golden
brown in hot, sweet lard. Serve with a brown gravy prepared as follows: Boil the
giblets until tender, then chop very fine and return to the liquor in which they
were boiled. Add a tablespoonful of syou and half an onion chopped fine; boil
for ten minutes. Thicken with a teaspoonful of cornstarch or rice flour, and
pour over the chicken. Serve hot, with rice.
SHU BOK AP
(Fried Squab)
Two squabs; olive or peanut oil; two chicken livers; one small onion;
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