Birds 22: Tang’s Chicken (唐雞)

“Take a chicken weighing either two jin or three jin. If it weighs two jin, use one rice bowl of wine and three rice bowls of water. If it weighs three jin, increase the quantity of wine and water accordingly. Cut the chicken into large pieces, then heat up two liang of vegetable oil. Fry the chicken in the oil over high heat until done. Next, boil the fried chicken in the wine for ten to twenty moments, then add the water and cook for another two to three hundred moments. Finally, add one wine cup of autumn sauce. When serving add one qian of white sugar. This is a recipe from the house of Tang Jinghan.”

唐雞
雞一隻,或二斤,或三斤,如用二斤者,用酒一飯碗、水三飯碗;用三斤者,酌添。先將雞切塊,用菜油二兩,候滾熟,爆雞要透;先用酒滾一二十滾,再水煮約二三百滾;用秋油一酒杯;起鍋時加白糖一錢。唐靜涵家法也。

hk_fried_chicken_leg
Unbreaded fried chicken, Hongkong style. (Credit: Geographer)

This is more or less an unbreaded fried chicken that has been red cooked. As for why Yuan Mei decided this was worth writing down in such detail, one can only guess…

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