Red-cooked or soy chicken #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Scallion stalks | |
| ¼ | cup | Brown sugar |
| 1 | cup | Soy sauce |
| 1 | cup | Sherry |
| 1 | cup | Water |
| 1 | Spring chicken | |
Directions
1. Cut scallion stalks in ½-inch sections. Place in a large heavy pan, along with brown sugar, soy sauce, sherry and water. Bring to a boil over medium heat.
2. Wipe chicken with a damp cloth and add to pan. Bring to a boil again; then simmer, covered, 40 minutes, turning bird once or twice for even coloring.
3. Let chicken cool slightly. With a cleaver, chop, bones and all, in 2-inch sections; or carve Western-style. Serve hot with its sauce; or serve cold, reserving sauce for later use as a "master sauce" (see recipe).
NOTE: For a 4- to 5-pound bird, cook 30 minutes on each side, basting frequently. VARIATION: In step 1, for the scallions, substitute 3 slices fresh ginger root; 1 garlic clove, crushed; and 1 Clove star anise.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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