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Royal Concubine Chicken


Royal Concubine Chicken
1 three-pound chicken, cut in serving pieces
2 slices fresh ginger, minced, then divided
1 onion, chopped coarsely, divided
2 Tablespoons thin soy sauce
ground white pepper, to taste
2 scallions, cut in one-inch pieces
1 cup vegetable oil
3 cups chicken stock
1 Tablespoon coarse salt
3 cups Chinese white wine

1. Rub chicken pieces with a mixture of the ginger, onion, soy sauce, ground pepper, and scallion pieces and set covered in the refrigerator for four to six hours.
2. Heat oil and deep-fry drained chicken pieces for six minutes, then put them in boiling water for one minute, and then in a casserole dish.
3. Pour stock, salt, and wine over the chicken, and bake it half an hour, uncovered, in a hot over (375 degrees F), then turn the pieces over and back them for ten to fifteen more minutes; then serve on pre-heated platter.

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