White-cooked chicken and tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spring chicken | |
| 2 | cups | Water |
| 2 | Tomatoes | |
| 1 | tablespoon | Sherry |
| 1 | tablespoon | Oil |
| ½ | teaspoon | Salt |
Directions
1. Disjoint chicken. Place in a saucepan with water and bring to a boil.
Then simmer, covered, 20 minutes.
2. Peel tomatoes; cut in quarters if large, or in halves if small. Add to pan, along witl sherry, oil and salt. Simmer, covered, 10 ninutes more.
3. Remove chicken and let cool slightly. With a cleaver, chop in bite-size pieces. Reheat sauce and pour over.
NOTE: When using a stewing chicken, simmer, covered, about an hour in step 1.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .