Serves: 8
Total Calories: 100
1. Wipe chicken with a damp cloth. Cut scallion stalks in 2-inch sections slice ginger root.
2. Heat oil in a large heavy pan. Truss chicken and brown quickly on all sides.
3. Boil water and add to chicken, along with soy sauce, scallions and ginger. Bring quickly to a boil again then simmer, covered, 30 minutes, turning bird once.
4. Add sherry and sugar and simmer, covered, 30 minutes more, turning bird once or twice for even coloring.
VARIATION:
* Omit the scallions. In step 2, add to the heated oil 2 cups onion, chopped stir-fry until translucent and remove. Heat more oil, if needed add chicken and brown. Return onions when adding other ingredients in step 3.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Whole Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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