braised honey chicken

6 Servings
(3-lb) chicken
Scallion stalk
2 slices Fresh ginger root (up to)
4 tablespoons Oil
½ cup Sherry
2 tablespoons Honey
2 tablespoons Soy sauce
1 teaspoon Salt

1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Cut scallion stalk in ½-inch sections. Mince ginger root.

2. Heat oil in a heavy pan. Add scallion and ginger; stir-fry a few times.

Brown chicken sections quickly, then drain off excess oil.

3. Combine sherry, honey, soy sauce and salt. Slowly pour over chicken and heat. Simmer, covered, until done (about 40 minutes).

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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