Red-stewed chicken #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (5-6 pound) chicken | |
| 3 | Or | |
| 4 | slices | Fresh ginger root |
| 3 | Scallion stalks | |
| 3 | cups | Water |
| ½ | cup | Soy sauce |
| ¼ | cup | Sherry |
| 1 | tablespoon | Sugar |
Directions
1. Disjoint chicken and cut breast in two. Slice ginger root; trim scallion stalks.
2. Place chicken and cold water in a heavy pan. Bring to a boil over medium heat; then add ginger, scallions, soy sauce and sherry. Reduce heat and simmer, covered, 1 hour, turning chicken sections once or twice for even coloring.
3. Add sugar and simmer, covered, 30 minutes more.
NOTE: Simmer 2- to 3-Pound chickens only 30 minutes in step 2, and 15 minutes in step 3.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .