| 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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