| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1 | c | Soy sauce |
| 1 | c | Water |
| 2 | ts | Sugar |
| 4 | Or | |
| 5 | Cloves star anise |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. Place in a colander over a large bowl. 2. Combine soy sauce, water, sugar and star anise in a saucepan. Bring to a boil slowly, stirriug; then baste chicken, inside and out, with mixture to color evenly. 3. Return leftover mixture to saucepan and slowly reheat, stirring. Then repeat basting process. Discard mixture. 4. Transfer chicken to a heatproof bowl. Steam until done (about 30 minutes). See "How-to Section". 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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