7 EASY STEPS TO PREPARE ITALIAN DOUBLE COOKING CHICKEN

ITALIAN FOOD | DOUBLE COOKING CHICKEN by Mariapaola Dèttore

The Italian Chicken Ingredients:

1. 1 small chicken (once prepared: approx. 750 g)
2. fry oil
3. Italian Marinade:
1. 4 tablespoons of sherry
2. 1 teaspoon of salt
3. 2 teaspoons of grated fresh ginger
4. Batter:
1. 1 egg
2. 3 tablespoons of flour
3. 2 tablespoons finely chopped onion or leek
5. Some Italian Sauce:
1. 5 shaved spoons of sugar
2. 3 spoons of vinegar
3. 1 tablespoon of soy sauce
4. ½ teaspoon salt
5. 1 tablespoon of ketchup
6. 2 tablespoons finely chopped leek
7. 1 tablespoon of cornstarch
8. 1 and ½ dl of cold water

The Italian Chicken Recipe:

1. Prepare the Italian marinade and pour it over the chicken. After 15-20 minutes, steam it (about half an hour) or in pressure cooker (about 15 minutes). 
2. Let cool and detach the flesh from the bones by removing the skin.
3. You decide whether to leave it in large pieces or pieces the size of a bite or a little more. 
4. Anyhow pass the pieces in the prepared batter and fry them in abundant oil making them golden brown.
5. Separately, mix the ingredients of the sauce and bring to the boil, except for the cornstarch and water, which must be mixed and added when the sauce is very hot. 
6. Mix immediately with care because it thickens very quickly.
7. If you have left the chicken meat in large pieces: cut them into slices and arrange them on a serving plate; if in small pieces no intervention necessary. Sprinkle them with the Italian sauce and serve.