| 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 <stephaniemiles@HOTMAIL.COM> on
Mar 3, 1998
A Message from our Provider:
“Time: A longing in man for reuniting with God.”