THE CHINESE COOK BOOK
41
FRIED CHICKEN
炸
GAR子
GEE雞
GUY
(a) Put 3 spring chickens, of about 2 pounds each, into a jar of Chinese sauce for 10 minutes.
(b) Place in a pan of boiling oil and fry until the chickens turn yellow.
(c) Cut up and serve hot.
Use spicery salt on top of the chicken. To make spicery salt, fry together for 15 minutes an equal amount of spicery powder and salt. Have a low fire and turn frequently to prevent burning.
