Crispy Chicken

Name: Crispy Chicken (Ts’ui p’i fei chi)
Cuisine: Chinese
Ingredients: ½ lemon (sliced); 6 cups oil; 1 cinnamon stick (1” long); 2 teaspoon salt; 2 tablespoons syrup or honey; 2 tablespoons vinegar; 1 teaspoon flavored pepper com salt; 2 tablespoons syrup or honey; 2 teaspoon cornstarch; 1 cup boiling water; 2 star anise; 1 teaspoon brown peppercorn; 1 whole chicken (about 2 pounds)

Ts’ui p’i fei chi

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 whole chicken (about 2 pounds)
1 teaspoon brown peppercorn

Asia
Taiwan
Fukien
Kwangtung
Starter
Gluten-free

Method

Add peppercorn, star anise, cinnamon and salt to 8 cups boiling water. Boil 5 minutes.
Put the whole chicken in, continue to boil until done (about 8 minutes) without cover.
Take the chicken out, wipe dry. Baste chicken with basting sauce thoroughly many times. Tie a string around the chicken neck. Hang it up in a drafty place to wind dry for about 6