Red-cooked chicken
1 chicken
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken | |
| 2 | cups | Soy sauce |
| 2 | cups | Dark soy sauce |
| 6 | ounces | Dry sherry |
| 6 | cloves | Garlic |
| 3 | Scallions, in 1\" lengths | |
| Water to cover 3/4 of the way | ||
| 1 | tablespoon | Cornstarch |
| 4 | teaspoons | Water |
| Sesame oil | ||
Directions
Wash chicken and pat dry. Combine next 5 ingredients. Bring to a boil. Add chicken and water. Lower heat and let simmer at lowest heat for 45 min, turning occasionally. After 45 min, turn chicken breast side down and let steep for ½ hour. Remove chicken, disjoint, and arrange on a platter.
Strain and defat liquid. Reserve all but 3 c for another use. Bring liquid to a boil and reduce by half. Add cornstarch mixed with water.
Cook until thickened. Taste for seasoning, correcting with salt as necessary. Pour sauce over chicken and flick a few drops of sesame oil over the top. Serve hot or cold.
From: Michael Loo