| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | 1 | Servings | ||
INGREDIENTS
| 1 | Whole fryer | |
| 2 | c | Soy sauce |
| 1 | c | Water |
| 8 | tb | Sugar |
| 1 | Star anise; (I skipped it) | |
| 1 | Chunk of ginger root the size of a quarter; crushed | |
| 1 | Stalk green onion shredded lengthwise and cut in 1 inch lengths |
INSTRUCTIONS
I found this wonderful recipe in a small book called Chinese Village Cookbook. Wash and pat chicken dry. Mix soy sauce, water, sugar, anise, and ginger in a pot that just fits the chicken. Bring liquid to a boil. Gently lower chicken into pot and bring bakc to a boil. Cover and simmer for 12 minutes. Turn chicken over and cook another 12 minutes. Lift chicken out and cool on platter for 1/2 hour. Cut as you like. Garnish with green onion. Save the liquid. Now here's what I did. The first night we had the chicken, as is with stir fry veggies. Tuesday was girls night and we had a Chinese Chicken salad with the meat, then on Wednesday, I made fried rice with the meat that was left. It is so good! Not salty or anything. The book suggests that you save the liquid in the fride "for months." I used it about 2 weeks later, but the meat was salty this time. Next time I reuse the sauce I will add water (and maybe sugar). I tossed it after this second use. I would never use anything for months! Even my toothbrush only gets 2 weeks! This is an excellent chicken! Let me know if you try it!--StephM Posted to EAT-L Digest by Stephanie Miles <[email protected]> on Mar 3, 1998
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