Serves: 4
Total Calories: 135
1. Cut scallion stalks in 1/2-inch sections. Place in a large heavy pan, along with brown sugar, soy sauce, sherry and water. Bring to a boil over medium heat.
2. Wipe chicken with a damp cloth and add to pan. Bring to a boil again then simmer, covered, 40 minutes, turning bird once or twice for even coloring.
3. 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: For a 4- to 5-pound bird, cook 30 minutes on each side, basting frequently.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
VARIATION:
* In step 1, for the scallions, substitute 3 slices fresh ginger root 1 garlic clove, crushed and 1 clove star anise.
This Red-Cooked Or Soy Chicken II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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