In a cookbook of mine (Huang, Su-Huei. Chinese Cuisine Taipei: Wei-Chuan Publishing Co, 1983), we find a recipe for the Cantonese Dish known to english speakers as CRISPY-SKIN CHICKEN:
- [blah blah]
Heat the wok then add oil. Pierce the eyes of the chicken with a toothpick; this will prevent the eyes from popping during frying. Deep-fry the chicken...
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