| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chicken, Chinese, Loo | 1 | Chicken |
INGREDIENTS
| 1 | Whole chicken | |
| 2 | c | Soy sauce |
| 2 | c | Dark soy sauce |
| 6 | oz | Dry sherry |
| 6 | Garlic | |
| 3 | Scallions, in 1" lengths | |
| Water to cover 3/4 | ||
| of the way | ||
| 1 | T | Cornstarch |
| 4 | t | Water |
| Sesame oil |
INSTRUCTIONS
Wash chicken and pat dry. Combine next 5 ingredients. Bring to a boil. Add chicken and water. Lower heat and let simmer at lowest heat for 45 min, turning occasionally. After 45 min, turn chicken breast side down and let steep for 1/2 hour. Remove chicken, disjoint, and arrange on a platter. Strain and defat liquid. Reserve all but 3 c for another use. Bring liquid to a boil and reduce by half. Add cornstarch mixed with water. Cook until thickened. Taste for seasoning, correcting with salt as necessary. Pour sauce over chicken and flick a few drops of sesame oil over the top. Serve hot or cold. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 980
Calories From Fat: 54
Total Fat: 5.8g
Cholesterol: 0mg
Sodium: 36582.8mg
Potassium: 2867.5mg
Carbohydrates: 119.1g
Fiber: 9.4g
Sugar: 20.7g
Protein: 71.9g