Red-cooked or soy chicken #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spring chicken | |
| 1 | cup | Soy sauce |
| Water to cover | ||
Directions
1. Wipe chicken with a damp cloth. Place in a heavy pan with soy sauce and cold water. Bring to a boil over medium heat; then simmer, covered, until done (30 to 40 minutes). Turn once or twice for even coloring.
2. Let chicken cool slightly. With a cleaver, chop, bones and all, in 2-inch sections; or carve Western-style. Serve hot with its sauce; or serve cold, reserving sauce for later use as a "master sauce" (see recipe).
NOTE: Simmer a 4- to 5-Pound bird about an hour.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .