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Red-cooked Spiced Chicken

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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 4 Servings

INGREDIENTS

1 Spring chicken
2 Fresh ginger root
1 Scallion stalk
2 Cloves star anise
1/2 Stick cinnamon
1 T Szechwan peppercorns
1/4 c Soy sauce
1/4 c Sherry
1/4 c Sesame oil
1 T Sugar
2 Scallions

INSTRUCTIONS

Wipe chicken with a damp cloth. Slice ginger root and cut scallion
stalk in two; place in chicken cavity. Put star anise, cinnamon stick
and Szechwan peppercorns on a square of cheesecloth. Gather up the
corners and tie with thread. 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, 5    minutes more. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 171
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 534.8mg
Potassium: 102.5mg
Carbohydrates: 7.7g
Fiber: <1g
Sugar: 3.8g
Protein: 1.4g


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