Fried Chicken

Ingredients

• a chicken
• half a pound of fresh green peas
• a little Sam-shu and soy

Method

1. 1

   Cut chicken into thin slices and fry in lard.

2. 2

   Add Sam-shu and soy, then mix with green peas and stew for 20 minutes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 51. The excerpt below is the record exactly as published.

Fried Chicken) (Pigeons' Eggs) Tsau-yue-pea Haw-tsze Bau Sung Doo-Zar-Har (Fried Sliced Fish) (Bamboo Shoots) (Boiled Crabs) Yan ja kuai Kwo mien-kwei (Dough-nuts) (Tartlets) Yan Fen (Vermicelli Soup) Ching Mi fan (Boiled Rice) Ch'a shui (Tea) 106 CHINA (South-East) Ee-woo. (Birds' Nest). Birds' nests mostly come from Shang-Hal-Kwan. To prepare, first soak in boiling water, then allow to stand for forty-eight hours, after which wash carefully in clean water, and see that all sand and feathers are removed. Take two and place them in two pints of well-seasoned chicken stock, and boil for one hour over a small fire. Before serving put in one tablespoonful of sugar. Yue-tszu. (Sharks' Fins.) The butt part is useless, only the fin can be used. Take two ounces and steep for an hour, change the water and wash thoroughly to remove all sand and slime ; boil in two pints of water for half-an-hour, then pour off the water, then boil in one and a half pints of well-seasoned chicken soup for half-an-hour. Hong-sa.u-chee. (Boiled Chicken.) Put a spring chicken in a pan, pour over enough water to cover, boil for half-an-hour, then add half a tumbler- ful of soy, one quarter tumblerful of Chinese wine (Lao Chu or Sam Shu) with a little green ginger and onions cut very fine. Boil over a gentle fire for twenty minutes. Madeira is a good substitute for Chinese wine. Chinese soy is the same as made in Japan. Tsu-lue-Wohung. (Ningpo Yellow Fish.) Fry in lard until both sides are well browned and crisp, then add a quarter tumblerful of vinegar, quarter 107 BANQUETS OF THE NATIONS tumblerful of wine, and half a tumblerful of soy. Bo : for ten minutes. Trout or salmon may be cooked in this way. Haw-jeu. (Shrimp Balls.) Boil some shrimps in salted water, shell and mince very fine. Make a batter of flour, oil, and water, seasoned with a little soy, sugar, and spices ; mix with the shrimp paste ; make some balls and fry in hot lard till nicely browned. Haw-tze-hai-sung. (Sea Slugs.) Cut the slugs in two and wash them thoroughly, and steep for half-an-hour. Give them another rinse through cold water. To every six ounces of slugs take one ounce of shrimp spawn ; boil in chicken soup for fifteen minutes, add one spoonful of sugar and a quarter tumblerful of soy, with a little Chinese wine (Madeira will do), then boil for another five minutes. Chun-cheu. (Stuffed Chitlings.) Thoroughly clean pig's chitlings (the thick end of gut), stuff them with three parts minced fat pork and one part ham, with a liberal seasoning of spices (hot and sweet) and soy. Fry in lard. Ching Tung Hoo-ta. (Boiled Ham.) Take a knuckle of ham, boil it in chicken soup over a gentle fire till quite tender. 108 CHINA (South-East) Sau-tszu. (Roast Pig.) Moisten some cooked pounded chestnuts and chop- ped clams with a little soy, and stuff a sucking pig. Roast before the fire, basting it very often ; quarter of an hour before taking from the fire, dust the pig with flour so as the pig will take a light brown colour. Saw-Ah. (Roast Duck.) Cut a roasted duck in very thin slices ; serve with thin batter wafers made of flour, oil, soy, and water. Ching Tun Dee-pon. (Boiled Pork) . Boil a knuckle of young pork in water, with a little so}', a small piece of ham, a few slices of green ginger, and some spring onions. When soft, dish and eat, first dipping the pieces in soy. Leang-bu-che. (Chicken Salad.) Only breast of chicken should be used. Cut into small and exceedingly thin slices, which steep in boiling water for three minutes, then remove from water ; allow the chicken to cool, and cut up with a lettuce and watercress as fine as possible. Dress with soy and serve. Tsau-che-pea. (Fried Chicken.) Cut a chicken in thin slices, fry in lard, and add a little Sam-shu and soy, then mix with half a pound of fresh green peas

Cook this with the app: pantry check, scaling, and the assistant.