White- And Red-cooked Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | 4-5 pound chicken | |
| 4 | c | Water |
| 1/4 | lb | Fresh mushrooms |
| 4 | T | Soy sauce |
| 1 | T | Sherry |
| 1 | t | Salt |
INSTRUCTIONS
Wipe chicken with a damp cloth and place in a heavy pan with cold water. Bring to a boil over medium heat; then simmer, covered, 30 minutes. Pour off liquid, reserving it for stock. Stem fresh mushrooms. Add to chicken, along with soy sauce, sherry and salt. Simmer, covered, 1 hour, turning bird once or twice for even coloring. 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: 27
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 882.5mg
Potassium: 152.5mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 3g