Serves: 8
Total Calories: 36
1. Disjoint chicken and cut breast in two. Slice ginger root trim scallion stalks.
2. Place chicken and cold water in a heavy pan. Bring to a boil over medium heat then add ginger, scallions, soy sauce and sherry. Reduce heat and simmer, covered, 1 hour, turning chicken sections once or twice for even coloring.
3. Add sugar and simmer, covered, 30 minutes more.
NOTE: Simmer 2- to 3-pound chickens only 30 minutes in step 2, and 15 minutes in step 3.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Red-Stewed Chicken II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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