| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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How Cooking Works |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Serve like mu shoo pork. Wrap the chicken in a rice pancake with a little hoisin sauce and maybe a few shredded veggies. |
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Ingredients:
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1 chicken, 3 to 5 lb 3 cups soy sauce 6 cups water or chicken broth 1/2 tsp. five spice powder, or 1/4 tsp each ground cloves, fennel, and anise 1/4 cup gin, vodka, or sherry 4 scallions, trimmed 2 slices fresh ginger, or 1/2 tsp. ground 2 tbs. sugar 1 to 2 tbs. sesame oil (optional) |
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Instructions:
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1. Truss the chicken and set aside. Put all the ingredients except the sugar and sesame oil into a pot just large enough to hold the chicken and bring to a boil. Add the chicken breast side down (the liquid will not cover it). Adjust the heat to the lowest point, cover, and cook for 1 hour. Turn the chicken over with a wooden spoon, add the sugar, and continue to cook for 30 to 60 minutes longer, depending on size. The liquid should never boil. 2. Remove the trussing string and chop chicken with a cleaver into bite-size pieces. Sprinkle a little of the cooking liquid and sesame oil over the chicken. Serve warm or cool. (Good just served over rice or in Chinese rice pancakes with hoisin sauce) 3. Strain and refrigerate the cooking liquid which can be used again and again. Cornish hens, pork shoulder or fowl can be cooked in the same soy liquid; it will improve in flavor each time. |
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Related recipes:
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None |
2001-03-10