Drunken chicken

Yield: 6 servings

Measure Ingredient
1 cup Dry sherry
⅓ cup Chicken broth
3 tablespoons Soy sauce
1 teaspoon Fresh ginger,minced
1 teaspoon Sugar
1 dash White pepper
1 Frying chicken (about 3 lbs.)
4 slices Fresh ginger

Combine sherry, chicken broth, soy sauce, minced ginger, sugar and white pepper in a bowl; set aside. Place chicken and ginger slices in a large pot. Add enough water to cover chicken. Bring to a boil, reduce heat, cover and simmer, turning chicken occasionally, for about 40 minutes or until meat near thighbone is no longer pink when slashed. Remove chicken and let cool to room temperature. Remove and discard chicken skin, if desired. Hand-shred chicken and place in a large bowl. Add marinade; stir to coat. Cover and refrigerate overnight; serve cold.

Similar recipes