| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Spring chicken |
| 1 |
c |
Soy sauce |
|
|
Water to cover |
INSTRUCTIONS
1. 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.
2. 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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