INGREDIENTS

INSTRUCTIONS

Red-cooking is a form of stewing with a seasoned liquid containing soy
sauce and spices.
If serving more people, get more chickens. Chickens should not exceed about
Marinating:  Wash chicken thoroughly under cool water: dry. Cut off fat
pockets around cavity opening. Place chicken in snug bowl.Brush or rub dark
soy sauce into skin; let stand in bowl for 30 minutes; repeat brushing
several times.  Remove from bowl.
Braising:  In wok heat oil for braising under medium high flame.When oil is
hot, but not smoking, quickly lower chicken into oil. Protect yourself
against splattering oil by holding wok lid over wok; don't actually cover
it.  Using large spoon, baste chicken with hot oil, & turn once or twice so
skin browns evenly (about 10-15 minutes). Carefully remove chicken from
wok, trying not to break skin.
Stewing:  Chop green onions into 2" sections.  Heat peanut oil in heavy pot
or dutch oven, in which chicken will fit snugly. When oil is hot, add green
onions & ginger.  Saute until onions are lightly brown. Add water, sherry,
thin soy, star anise & salt. Bring mixture to boil.While liquid is heating,
loosely tie legs of chicken together with a piece of twine. Lower chicken
into boiling liquid.
Bring liquid to boil again, then reduce heat for very slow simmer. Chicken
should actually be floating free in liquid. Cover & simmer for about 1 hour
or until chicken is very tender. Leave chicken in covered pot until 5
minutes before serving.  Then remove it carefully to serving platter;
remove twine.  Remove all but 1 cup of liquid from pot (including onion
pieces). Bring liquid to boil; thicken slightly with cornstarch paste;
glaze with sesame oil. Pour sauce over chicken & serve.
From the sunny kitchen of Matt Rosen, White Rock, BC. Enjoy!!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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