Yield: 1 Servings
|1 \N||Whole fryer|
|2 cups||Soy sauce|
|1 \N||Star anise; (I skipped it)|
|1 \N||Chunk of ginger root the size of a quarter; crushed|
|1 \N||Stalk green onion shredded lengthwise and cut in 1 inch lengths|
I found this wonderful recipe in a small book called Chinese Village Cookbook.
Wash and pat chicken dry. Mix soy sauce, water, sugar, anise, and ginger in a pot that just fits the chicken.
Bring liquid to a boil. Gently lower chicken into pot and bring bakc to a boil. Cover and simmer for 12 minutes. Turn chicken over and cook another 12 minutes. Lift chicken out and cool on platter for ½ hour. Cut as you like. Garnish with green onion. Save the liquid.
Now here's what I did. The first night we had the chicken, as is with stir fry veggies. Tuesday was girls night and we had a Chinese Chicken salad with the meat, then on Wednesday, I made fried rice with the meat that was left. It is so good! Not salty or anything. The book suggests that you save the liquid in the fride "for months." I used it about 2 weeks later, but the meat was salty this time. Next time I reuse the sauce I will add water (and maybe sugar). I tossed it after this second use. I would never use anything for months! Even my toothbrush only gets 2 weeks! This is an excellent chicken! Let me know if you try it!--StephM Posted to EAT-L Digest by Stephanie Miles <stephaniemiles@...> on Mar 3, 1998