---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROAST LUNG KONG CHICKEN
  Categories: Chinese, Chicken
       Yield: 4 servings
  
       3 lb Chicken, cut in half
            Looing sauce:
       4 c  Water
       1 c  Light soy sauce
       1 c  Dark soy sauce
       1    Star anise
     1/2 c  Dry sherry
       5 tb Sugar
       4 sl Fresh ginger
            Additional
       6 c  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:).
  
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