| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(3-lb) chicken |
| 1 |
|
Leek stalk |
| 1/2 |
lb |
Bacon |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 3/4 |
c |
Chinese red dates |
INSTRUCTIONS
1. Wipe chicken with a damp cloth; and chop, bones and all, in 2-inch
sections. Cut leek in 1/2-inch sections.
2. Slice bacon thick; then cut in 1-inch strips. Place in a cold pan and
brown lightly over medium heat. Drain on paper toweling.
3. Reheat bacon fat. Add leek; stir-fry a few times. Add chicken and brown
quickly.
4. Return bacon. Add soy sauce, sherry and red dates. Reduce heat and
simmer, covered, stirring occasionally until tender (about 30 minutes).
VARIATION: Disjoint chicken, instead of chopping it in sections. Simmer
about
45 minutes in step 4.
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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