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Preparation time: 20 minutes + 4 hours marinating
Cooking time: 30 to 35 minutes Serves 6 to 12


6 Skinless chickens, (2 1/2 lbs), cut into four parts
2 tbsp dark soy sauce
1 tsp finely grated ginger
1 tbsp dry sherry (optional) or white vinegar
Oil for deep frying (optional)
fine table salt, to taste
1 tbsp Chinese peppercorns.


Place chickens in a dish and brush evenly
with combined soy sauce, ginger and sherry or vinegar.
Cover with plastic wrap & leave to marinate in a cool
place or in the refrigerator for about 4 hours.
Drain chicken and pat dry with kitchen paper. Bake in a hot
oven (Previously put at 350/375*) for 25 minutes or
deep-fry in moderately hot oil for about 5 minutes or
until golden brown and cooked thoroughly. Remove &
Heat salt in a dry wok for 3 minutes. Combine
salt & pepper and grind. Sprinkle the mixture over
chicken previously arranged on shredded lettuce.

Serve with any dips.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes