Red-stewed Chicken #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | 5-6 pound chicken | |
| 3 | Or | |
| 4 | Fresh ginger root | |
| 3 | Scallion stalks | |
| 3 | c | Water |
| 1/2 | c | Soy sauce |
| 1/4 | c | Sherry |
| 1 | T | Sugar |
INSTRUCTIONS
Disjoint chicken and cut breast in two. Slice ginger root; trim scallion stalks. Place chicken and cold water in a heavy pan. Bring to a boil over medium heat; then add ginger, scallions, soy sauce and sherry. Reduce heat and simmer, covered, 1 hour, turning chicken sections once or twice for even coloring. Add sugar and simmer, covered, 30 minutes more. NOTE: Simmer 2- to 3-Pound chickens only 30 minutes in step 2, and 15 minutes in step 3. 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: 90
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 977.6mg
Potassium: 137.1mg
Carbohydrates: 11.1g
Fiber: <1g
Sugar: 2.2g
Protein: 4g