Red-cooked Or Soy Chicken #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1 | c | Soy sauce |
| Water to cover |
INSTRUCTIONS
Wipe chicken with a damp cloth. Place in a heavy pan with soy sauce and cold water. Bring to a boil over medium heat; then simmer, covered, until done (30 to 40 minutes). Turn once or twice for even coloring. Let chicken cool slightly. With a cleaver, chop, bones and all, in 2-inch sections; or carve Western-style. Serve hot with its sauce; or serve cold, reserving sauce for later use as a "master sauce" (see recipe). NOTE: Simmer a 4- to 5-Pound bird about an hour. 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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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2124.8mg
Potassium: 114.8mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: 1.1g
Protein: 3.3g