Serves: 4
Total Calories: 174
1. With a cleaver, chop chicken in 1 1/2- to 2-inch sections. Trim scallion stalk and slice ginger root.
2. Heat oil in a large heavy pan and brown chicken sections quickly.
3. Add sherry, soy sauce, water, salt, scallions and ginger root. Bring to a boil then simmer, covered, 20 to 30 minutes.
4. Add sugar and simmer, covered, 10 to 15 minutes more.
5. Transfer chicken sections to a serving bowl. Strain sauce and pour over. Garnish with Chinese parsley and serve.
VARIATIONS:
* For the scallions, substitute 2 garlic cloves, crushed. For the water, substitute 2 cups sherry.
* In step 1, rub chicken sections with 1 tablespoon soy sauce, 1/4 teaspoon salt.
* In step 1, toss chicken sections in a mixture of 2 tablespoons soy sauce, 2 tablespoons sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar and a dash of pepper. Let stand 15 minutes, turning occasionally. Brown as in step 2, but omit steps 3 and 4. Instead add to chicken 2 cups stock, plus the scallions and ginger root. Bring to a boil then simmer, covered, 30 to 45 minutes.
* In step 2, after browning, remove chicken from pan. Heat 1 more tablespoon oil. Then add the scallion stalks, cut in 1/2-inch sections the ginger slices, and 1 garlic clove, both crushed. Stir-fry 1 or 2 minutes then stir in the soy sauce, sherry and water and bring to a boil. Return chicken, add the salt and sugar, and simmer as in steps 3 and 4 above.
* During the last 20 minutes of cooking, add any of the following:
6 eggs, hardboiled and shelled increase the soy sauce (added in step 3) to 3/4 cup.
4 bamboo shoots, cut in 1-inch sections and 1 teaspoon sugar.
15 to 20 dried black mushrooms (soaked) increase the soy sauce (added in step 3) to 3/4 cup.
6 dried black mushrooms (soaked) and 6 Chinese red dates.
1 1/2 pounds string beans, stemmed and cut in 1 1/2-inch sections increase the soy sauce (added in step 3) to 3/4 cup.
1 cup celery stalks, cut diagonally in 1 1/2-inch sections 1 cup cabbage, shredded and 1/2 cup fresh mushrooms, sliced.
1 cup dried black mushrooms (soaked) 1 cup bamboo shoots and 1/2 cup water chestnuts, all sliced. Garnish in step 5 with shredded smoked ham.
* During the last 10 minutes of cooking, add 4 cups Chinese lettuce, cut in 1-inch sections.
* During the last 5 minutes of cooking, add 1 small head cauliflower, broken in flowerets and parboiled.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Braised Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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