See yao gai

Yield: 1 Servings

Measure Ingredient
1 \N Whole fryer
2 cups Soy sauce
1 cup Water
8 tablespoons Sugar
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

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