Braised whole chicken

Yield: 8 Servings

Measure Ingredient
1 (4-5 pound) chicken
2 Scallion stalks
2 Or
3 slices Fresh ginger root (up to)
5 tablespoons Oil
1 cup Water
½ cup Soy sauce
3 tablespoons Sherry
1 teaspoon Sugar

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, .

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