Serves: 8
Total Calories: 48
1. Cut scallion stalks in 2-inch sections. Slice ginger root. Place in a large heavy saucepan along with soy sauce, sherry, water, sugar and salt. Bring to a boil.
2. Wipe chicken with a damp cloth and add. Bring to a boil again then cook, covered, 15 minutes over medium heat. Turn off heat, but do not remove lid. Let stand 20 minutes. Meanwhile preheat oven to 450 degrees.
3. Drain chicken, reserving liquid for master sauce (see Seasonings and Sauces, *Master Sauce). Place bird on a rack over a drip pan containing several inches of water. Roast until well browned (about 15 minutes).
4. With a cleaver, chop bird, bones and all, in 2-inch sections. Arrange, skin-side up, on a serving platter. Serve with a pepper-salt dip (see Seasonings and Sauces, Basic Pepper-Salt Mix).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Simmered And Roasted Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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