| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
(3-lb) chicken |
| 1 |
|
Scallion stalk |
| 2 |
sl |
Fresh ginger root (up to) |
| 4 |
tb |
Oil |
| 1/2 |
c |
Sherry |
| 2 |
tb |
Honey |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Cut
scallion stalk in 1/2-inch sections. Mince ginger root.
2. Heat oil in a heavy pan. Add scallion and ginger; stir-fry a few times.
Brown chicken sections quickly, then drain off excess oil.
3. Combine sherry, honey, soy sauce and salt. Slowly pour over chicken and
heat. Simmer, covered, until done (about 40 minutes).
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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