CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
1 |
|
(5-6 pound) chicken |
3 |
|
Or |
4 |
sl |
Fresh ginger root |
3 |
|
Scallion stalks |
3 |
c |
Water |
1/2 |
c |
Soy sauce |
1/4 |
c |
Sherry |
1 |
tb |
Sugar |
INSTRUCTIONS
1. Disjoint chicken and cut breast in two. Slice ginger root; trim scallion
stalks.
2. Place chicken and cold water in a heavy pan. Bring to a boil over medium
heat; then add ginger, scallions, soy sauce and sherry. Reduce heat and
simmer, covered, 1 hour, turning chicken sections once or twice for even
coloring.
3. Add sugar and simmer, covered, 30 minutes more.
NOTE: Simmer 2- to 3-Pound chickens only 30 minutes in step 2, and 15
minutes in step 3.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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