Oriental Chicken Legs
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Coriander sprigs/Shredded green shallot||1 (For Garnish)|
Chop knuckle joint from end of each chicken leg. Use pliers to pull ou wish, then chop leg into 2 pieces. Mix soy sauce, sherry and pepper, add chicken and leave to marinate for about 20 minutes, turning occasionally. Coat each piece of chicken with cornflour. Heat oil to moderate (when a bread cube fries golden-brown in 45 seconds) in a wok or saucepan. Add chicken pieces and turn heat to low. Do not crowd the pan, cook in two batches if necessary. Fry chicken pieces for about 8-10 Steamed Broccoli minutes or until cooked and golden. Remove and drain on crumpled paper towels. Serve garnished with coriander or shallots and accompanied by a bowl of steaming boiled rice and, if liked, Chinese TO CHOP CHICKEN ON THE BONE: Slice through flesh, place the: blade of a heavy knife in position on bone and tap firmly with a hammer.