| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Scallion stalks | |
| 1/4 | c | Brown sugar |
| 1 | c | Soy sauce |
| 1 | c | Sherry |
| 1 | c | Water |
| 1 | Spring chicken |
INSTRUCTIONS
Cut scallion stalks in 1/2-inch sections. Place in a large heavy pan, along with brown sugar, soy sauce, sherry and water. Bring to a boil over medium heat. Wipe chicken with a damp cloth and add to pan. Bring to a boil again; then simmer, covered, 40 minutes, turning bird 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: For a 4- to 5-pound bird, cook 30 minutes on each side, basting frequently. VARIATION: In step 1, for the scallions, substitute 3 slices fresh ginger root; 1 garlic clove, crushed; and 1 Clove star anise. 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: 171
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2135.2mg
Potassium: 207.7mg
Carbohydrates: 24.2g
Fiber: <1g
Sugar: 14.6g
Protein: 3.6g