| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chicken, Chinese |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Shao xing |
| 1/3 |
c |
Chicken broth |
| 3 |
tb |
Soy sauce |
| 1 |
ts |
Ginger, fresh; minced |
| 1 |
ts |
Sugar |
| 1 |
ds |
Pepper, white |
| 3 |
lb |
Fryer |
| 4 |
sl |
Ginger, fresh |
|
|
Source: MAINPOUL.ZIP |
INSTRUCTIONS
Combine shao xing, chicken broth, soy sauce, minced ginger, sugar and white
pepper in a bowl; set aside.
Place chicken and ginger slices in a large pot. Add enough water to cover
chicken. Bring to a boil, reduce heat, cover and simmer, turning chicken
occasionally, for about 40 minutes or until meat near thighbone is no
longer pink when slashed. Remove chicken and let cool to room temperature.
Remove and discard chicken skin, if desired. Hand-shred chicken and place
in a large bowl. Add marinade; stir to coat. Cover and refrigerate
overnight; serve cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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