| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | Whole fryer | |
| Water to cover | ||
| 2 | tb | Salt |
| 1/4 | ts | Ground pepper |
| 1 | Diced scallion | |
| 2 | Cloves of garlic, crushed | |
| Sherry or sauterne to cover |
INSTRUCTIONS
CONDIMENTS PLUS >From :The Fine art of chinese cooking Add condiments except wine to water. Bring to a boil. Lower fryer into boiling water. Simmer in a covered pan for 1/2 hour. Remove frying chicken from the water. Cool and dry throroughly in the refridgerator. (at least 6 hours). Cut chicken in half. Put in a large jar, cover with wine, and keep in refridgerator for a week. Serve cold. Posted to Recipe Archive - 06 Oct 96 submitted by: LeiG@aol.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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