| 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
1. 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.
2. 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.
3. 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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