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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Roast Lung Kong Chicken


chicken, chinese

3 lb chicken, cut in half
1 looing sauce:
4 cup water
1 cup light soy sauce
1 cup dark soy sauce
1 star anise
1/2 cup dry sherry
5 tablespoon sugar
4 slice fresh ginger
1 additional
6 cup peanut oil for deep frying

Blanch the chicken halves in boiling water for 2 minutes. Drain. Place the bird halves in a pot with the looing sauce ingredients and bring to a boil. They should be covered with the sauce. Turn the heat to a simmer and cook lightly for 15 minutes, then allow the halves to cool in the sauce. Remove and place on a rack on the counter. Pat dry with paper towels and dry the meat using an electric fan. Aim the fan at the bird halves for about 3 hours, or until the skin is dry to the touch. Deep fry one half at a time in oil at 350 degrees. Be very careful when sliding the half into the hot oil. A wok lid will be helpful in protecting your hands and face in case the oil should pop and spit at you. Deep fry each half until the skin is crispy and golden. Drain on paper towels before cutting up to serve. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).