Tuesday, January 20, 2009

Cha-pa-kwai (Eight-Pieces Chicken)

Alright folks here I thought I'd post one picture and flip up a recipe since it's a short one.
Can't do that.....
This recipe is called pieces of 8 and actually it came out of a Time Life
cook book. It's called Eight- Pieces Chicken (Cha-pa-kwai)
because if you cut up a chicken proper like that's what you end up with.
8 pieces of chicken. We stopped using a whole chicken long time ago.
This is a FAVORITE family recipe, always my birthday meal choice that and...
crab legs, beef fondue, saffron risotto.

Now that I'm all grown up with my own home......it's become OUR family fav.
To this day when I go home for a visit mom and dad always whip up a batch of these.
Although my dad went Emeril on my ass and changed it up a bit.
No offense dad, ya 3948578448 spices were great but I like the original.

just sayin.


1 bag chicken wings/ drummies
2 tablespoons soy sauce
1 tablespoon Chinese Rice Wine
or pale dry sherry.
1 teaspoon salt
1/2 teaspoon sugar
1 scallion, including green top
cut into 2 inch pieces and then
split in half
1/2 inch cube peeled fresh ginger
(I don't use ginger)
3 cups peanut oil
1/2 cup flour
Roasted salt and pepper
(will post recipe in a day or two)


In a large bowl, combine the soy sauce, wine, salt, sugar, scallions,
and ginger, stirring until the salt and sugar dissolve.
Add the chicken and toss the pieces about, to coat them thoroughly with the mixture.
Marinate at room temperature for 1 to 2 hours.
(I've marinated them up to 24 refrigerated)

Have the chicken, flour and oil within easy reach.

Pour 3 cups of oil into a 12 inch wok or deep fryer and heat the oil until a haze
forms above it or it registers 375 degrees.
Drain the chicken and discard the marinade.
With paper towels, wipe the chicken pieces dry.
Dip them in the flour, then vigorously shake off all but a light dusting of the flour.
Drop the chicken into the oil and fry, turning the pieces frequently for five minutes
or until the pieces are golden brown on both sides.

Be sure to turn them half way thru the cooking process so they brown easily.
As a main course this will serve two to four.
As part of a Chinese meal this will serve four to six.

Recipe taken from Foods of the World, The Time Life Series "Recipes: Chinese Cooking"

The Cook's word:
If they are getting brown too fast n not cooking on the inside all the way through,
turn ya heat down a tad. OR put them in the oven on 350 for a little bit to cook longer.
OH HEY, PEANUT OIL..........cos it can handle the heat.
Any other oil will smoke you out of the house on high heat.


Anonymous said...

Very nicce!

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