This recipe is part of the recipe for Hoisin Chicken
Makes about 4 servings
|8||ounces Chinese rice vermicelli or bean threads|
|Vegetable oil for frying|
- Cut bundle of vermicelli in half. Gently pull each half apart into small bunches.
- Heat oil in wok or large skillet over medium-high heat to 375°F. Using slotted spoon or tongs, lower a small bunch of vermicelli into hot oil.
- Cook until vermicelli rises to top, 3 to 5 seconds; remove immediately. Drain vermicelli on paper towels. Repeat with remaining bunches.
- How to Cut Chicken Chinese-Style
- Recipes for Chinese chicken dishes often instruct that chicken be cut into serving-size pieces. These pieces should be smaller than chicken pieces generally are cut. Following are directions for cutting a whole chicken Chinese-style. A cleaver is the best utensil for chopping a chicken, although poultry shears or a sharp knife may also be used.
- Place chicken, breast-side up, on heavy cutting board. Cut in half lengthwise, cutting slightly to one side of breastbone and backbone. (Cut completely through chicken to make two pieces.)
- Remove and discard backbone, if desired.
- Pull each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg to separate into drumstick and thigh.
- Pull each wing away from breast; cut through joint next to breast.
- Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones. Cut each wing into two pieces.
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