| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Loo, Chinese |
1 |
Chicken |
INGREDIENTS
| 1 |
|
Whole chicken |
|
|
Chicken broth to cover 3/4 way |
| 3 |
|
Scallions in 1" pieces |
| 3 |
|
Ginger slices |
| 2 |
oz |
Dark soy sauce |
| 2 |
oz |
Dry sherry |
| 2 |
oz |
Rice vinegar |
| 1 |
cl |
Garlic, minced |
| 1 |
tb |
Cornstarch |
| 4 |
ts |
Water |
| 2 |
|
Scallions, minced |
|
|
Sesame oil |
INSTRUCTIONS
Wash chicken and pat dry. Put in a kettle with broth, scallions, and
ginger. Bring to a simmer. Skim off any scum that rises to the
surface. Let simmer at lowest heat for 20 min, covered. Turn heat off
and let steep for 1 hour. Remove chicken, disjoint, and arrange on a
platter.
Take 1 c liquid (saving the rest for another use). Bring to a boil and
reduce by half. Add soy sauce, sherry, garlic, and vinegar. Mix in
cornstarch mixed with water. Cook until thickened. Taste for
seasoning, correcting with salt as necessary. Add scallions at the
last moment. Pour sauce over chicken and flick a few drops of sesame
oil over the top. Serve warm or cool.
From: Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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