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3 or 4
with a light stir-fried vegetable.Easy
By Irene Kuo
Published 1977
This recipe is one of the best examples of regular deep-frying, showing the bone-in chunk cutting, the marinating, and the double-frying procedure. The chicken is dark in color and smells and tastes wonderfully of anise. It is delicious hot, at room temperature, or cold.
This is the classic bone-chopping method for a whole chicken. Rinse and dry the chicken thoroughly; discard the tail and the fat from the cavity. Disjoint the chicken at the shoulders and thighs. Cut off and discard the wing tips; then chop each wing into 3 pieces, leaving the joint intact. Chop each whole leg into 5 pieces—twice across the thigh
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