Serves: 4
Total Calories: 81
1. Disjoint chicken. Place in a saucepan with water and bring to a boil. Then simmer, covered, 20 minutes.
2. Peel tomatoes cut in quarters if large, or in halves if small. Add to pan, along with sherry, oil and salt. Simmer, covered, 10 minutes more.
3. Remove chicken and let cool slightly. With a cleaver, chop in bite-size pieces. Reheat sauce and pour over.
NOTE: When using a stewing chicken, simmer, covered, about an hour in step 1.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White-Cooked Chicken And Tomatoes recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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