Serves: 4
Total Calories: 187
1. Wipe chicken with a damp cloth. Slice ginger root and cut scallion stalk in two place in chicken cavity.
2. Put star anise, cinnamon stick and Szechwan peppercorns on a square of cheesecloth. Gather up the corners and tie with thread.
3. In a large heavy pan, heat soy sauce, sherry and sesame oil. Add chicken and spice bag and simmer, covered, until nearly done, about 40 minutes. (Turn bird once or twice for even coloring.) Add sugar and simmer, covered, 5 minutes more.
4. Let bird cool slightly. With a cleaver, chop, bones and all, in 2-inch sections or carve Western-style. Sliver remaining scallions sprinkle over and serve.
VARIATION:
* At the beginning of step 3, add 1 piece dried tangerine peel (soaked).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Red-Cooked Spiced Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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