| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1/4 | c | Fresh ginger root |
| 1/2 | c | Oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. Dry thoroughly with paper toweling; or hang up to dry in a cool, airy place 1 to 2 hours. 2. With a cleaver, chop chicken, bones and all, in 2-inch sections. Slice ginger root thin. 3. Heat oil to smoking in a heavy pan. Add chicken and ginger and brown quickly. Sprinkle with salt and pepper. 4. Reduce heat to medium and cook chicken, covered, until done (about 30 minutes). Pour off oil; discard ginger, and serve. 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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