Yield: 8 Servings
|1 \N||(4-5 pound) chicken|
|2 \N||Scallion stalks|
|3 slices||Fresh ginger root (up to)|
|½ cup||Soy sauce|
1. Wipe chicken with a damp cloth. Cut scallion stalks in 2-inch sections; slice ginger root.
2. Heat oil in a large heavy pan. Truss chicken and brown quickly on all sides.
3. Boil water and add to chicken, along with soy sauce, scallions and ginger. Bring quickly to a boil again; then simmer, covered, 30 minutes, turning bird once.
4. Add sherry and sugar and simmer, covered, 30 minutes more, turning bird once or twice for even coloring. VARIATION: Omit the scallions. In step 2, add to the heated oil 2 cups onion, chopped; stir-fry until translucent and remove. Heat more oil, if needed; add chicken and brown. Return onions when adding other ingredients in step 3.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .