| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1 | Fresh ginger root | |
| 2 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1 | Scallion stalk | |
| 2 | Fresh ginger root | |
| 2 | T | Oil |
| 1 | c | Soy sauce |
| 1 | c | Water |
| 1 | t | Sugar |
INSTRUCTIONS
Wipe chicken with a damp cloth. Mince ginger root; then combine with soy sauce, sherry, salt and pepper. Rub mixture over chicken inside and out. Let stand 1 hour. Cut scallion stalk in 1/2-inch sections. Slice and crush remaining ginger root. Heat oil. Add scallion and ginger root; stir-fry a few times. Add remaining soy sauce and bring to a boil. Cook 2 minutes over medium heat. Hold chicken upside down over a bowl. Pour heated soy mixture into its cavity, letting it drain out through the neck into the bowl. Repeat 5 times, reheating sauce after the second and fourth time. Transfer sauce to a large pan and slowly bring to a boil. Add chicken and cook, turning, until evenly colored (about 10 minutes). Boil water and add to chicken and sauce. Simmer, covered, 10 to 15 minutes. Add sugar and simmer, covered, 2 minutes more. 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: 112
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 2685.4mg
Potassium: 155mg
Carbohydrates: 8g
Fiber: <1g
Sugar: 2.4g
Protein: 3.9g