| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Loo, Chinese, Chicken |
1 |
Chicken |
INGREDIENTS
| 1 |
|
Whole chicken |
| 2 |
c |
Soy sauce |
| 2 |
c |
Dark soy sauce |
| 6 |
oz |
Dry sherry |
| 6 |
cl |
Garlic |
| 3 |
|
Scallions, in 1" lengths |
|
|
Water to cover 3/4 of the way |
| 1 |
tb |
Cornstarch |
| 4 |
ts |
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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