Red-stewed chicken #2

Yield: 8 Servings

Measure Ingredient
1 \N (5-6 pound) chicken
3 \N Or
4 slices Fresh ginger root
3 \N Scallion stalks
3 cups Water
½ cup Soy sauce
¼ cup Sherry
1 tablespoon Sugar

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, .

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