Serves: 8
Total Calories: 27
1. Wipe chicken with a damp cloth and place in a heavy pan with cold water. Bring to a boil over medium heat then simmer, covered, 30 minutes. Pour off liquid, reserving it for stock.
2. Stem fresh mushrooms. Add to chicken, along with soy sauce, sherry and salt.
3. Simmer, covered, 1 hour, turning bird once or twice for even coloring.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White- And Red-Cooked Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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