| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(4-5 pound) chicken |
| 2 |
|
Scallion stalks |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root (up to) |
| 5 |
tb |
Oil |
| 1 |
c |
Water |
| 1/2 |
c |
Soy sauce |
| 3 |
tb |
Sherry |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. Cut scallion stalks in 2-inch sections;
slice ginger root.
2. Heat oil in a large heavy pan. Truss chicken and brown quickly on all
sides.
3. Boil water and add to chicken, along with soy sauce, scallions and
ginger. Bring quickly to a boil again; then simmer, covered, 30 minutes,
turning bird once.
4. Add sherry and sugar and simmer, covered, 30 minutes more, turning bird
once or twice for even coloring. VARIATION: Omit the scallions. In step 2,
add to the heated oil 2 cups onion, chopped; stir-fry until translucent and
remove. Heat more oil, if needed; add chicken and brown. Return onions when
adding other ingredients in step 3.
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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