White- and red-cooked chicken
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (4-5 pound) chicken | |
| 4 | cups | Water |
| ¼ | pounds | Fresh mushrooms |
| 4 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| 1 | teaspoon | Salt |
Directions
1. 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.
2. Stem fresh mushrooms. Add to chicken, along with soy sauce, sherry and salt.
3. 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, .
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