Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Tender, drawn chicken |
| 1 tablespoon | Dark soya sauce |
| 1 \N | Lemon; thinly sliced |
| 1 tablespoon | Chinese wine or sherry |
| 1 tablespoon | Sugar |
| 1 teaspoon | Ve-Tsin |
| 1 cup | Chicken stock |
1. Brush the chicken with soya sauce. 2. Sprinkle lemon slices with wine, sugar and Ve-Tsin, mix well and cover the chicken with them, spooning over any left-over dressing. 3. Put them in an ovenproof dish, add stock, cover and cook in a hot oven (220C/425F/gas mark 6) for 30 minutes. 4. Remove, chop into pieces, arrange on a heated serving dish and serve with its own gravy poured over the chicken.
Source: Nina Froud: 500 Recipes; Cooking the Chinese Way. The Hamlin Publishing Group Limited, London 1960. SBN 600 03432 1 Typed for Nancy Bird by Heiko Ebeling.
Submitted By HEIKO EBELING On 05-08-95