| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 2 | sl | Fresh ginger root |
| 1 | Scallion stalk | |
| 2 | Cloves star anise | |
| 1/2 | Stick cinnamon | |
| 1 | tb | Szechwan peppercorns |
| 1/4 | c | Soy sauce |
| 1/4 | c | Sherry |
| 1/4 | c | Sesame oil |
| 1 | tb | Sugar |
| 2 | Scallions | |
| 5 | minutes more. |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. Slice ginger root and cut scallion stalk in two; place in chicken cavity. 2. Put star anise, cinnamon stick and Szechwan peppercorns on a square of cheesecloth. Gather up the corners and tie with thread. 3. In a large heavy pan, heat soy sauce, shcrry and sesame oil. Add chicken and spice bag and simmer, covered, until nearly done, about 40 minutes. (Turn bird once or twice for even coloring.) Add sugar and simmer, covered, 4. Let bird cool slightly. With a cleaver, chop, bones and all, in 2-inch sections; or carve Western-style. Sliver remaining scallions; sprinkle over and serve. VARIATION: At the beginning of step 3, add 1 piece dried tangerine peel (soaked). 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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