Serves: 4
Total Calories: 90
1. Wipe chicken with a damp cloth. Place in a heavy pan with soy sauce and cold water. Bring to a boil over medium heat then simmer, covered, until done (30 to 40 minutes). Turn once or twice for even coloring.
2. Let chicken cool slightly. With a cleaver, chop, bones and all, in 2-inch sections or carve Western-style. Serve hot with its sauce or serve cold, reserving sauce for later use as a master sauce. (See Seasonings and Sauces, *Master Sauce.)
NOTE: Simmer a 4- to 5-pound bird about an hour.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Red-Cooked Or Soy Chicken I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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