| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Finely chopped fresh ginger |
| 3 |
lb |
Chicken |
|
|
Salt and freshly ground pepper |
| 4 |
tb |
Soy sauce |
| 3 |
|
Carrots; peeled, very thinly sliced |
| 1 1/4 |
lb |
Beansprouts |
| 4 |
tb |
Vegetable oil |
| 2 |
tb |
Sesame oil |
| 2 |
tb |
Sesame seeds |
| 2 |
ts |
Crushed dried red chilies |
| 1 |
ts |
Dark brown sugar |
| 3 |
tb |
Dry sherry |
|
|
Lettuce; to serve |
|
|
Scallion tassels; to garnish |
INSTRUCTIONS
1. Put the ginger inside the cavity of the chicken, then rub the outside of
the bird with salt and pepper. Place the bird in a large saucepan and
sprinkle over half of the soy sauce. Leave to stand for 30 minutes.
2. Pour enough water into the pan to just cover the chicken. Bring to the
boil, then lower the heat, cover and simmer for about 1 hour until the
chicken is tender. Leave to cool in the cooking liquid, then remove.
3. Separate the legs and wings from the carcass, then cut the carcass into
fours. Bang the pieces several times with a rolling pin to loosen the meat
from the bones.
4. Cut the meat into neat slices (not too small) or strips. Discard the
bones and skin. Combine with carrots and beansprouts.
5. Heat the oils in a heavy-based pan, add the sesame seeds and chilies,
and fy over brisk heat for a few minutes, stirring until lightly colored.
Remove from the heat and stir in the remaining soy sauce with the sugar and
sherry.
6. Pour over the chicken and vegetables, cover and marinate in the
refrigerator overnight.
7. To serve, put the chicken and vegetables into a shallow serving dish,
lined with lettuce leaves. Pour over any remaining marinade and garnish
with scallion tassels. Serve cold.
Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8, 1998
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