Red Cooked Chicken Recipe
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| Soy sauce | 1 Cup (16 tbs) | |
| 8 green onions, bias-sliced into | ||
| 1 1/2-inch lengths | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Ginger root | 2 Teaspoon, grated | |
| Garlic | 1 Clove (5gm), minced | |
| 1 star anise, crushed, or 1/2 teaspoon aniseed, crushed | ||
| Fryer chicken | 4 Pound | |
Directions
In large kettle or Dutch oven combine water, soy sauce, green onions, dry sherry, brown sugar, gingerroot, garlic, and star anise or aniseed; mix well.
Place chicken in mixture.
Cover; bring to boiling.
Reduce heat; simmer 25 minutes.
Using tongs, turn chicken over.
Cover; simmer 25 to 30 minutes more or till chicken is tender, basting frequently with the cooking liquid during the last 10 minutes.
Remove chicken from pan, reserving broth.
Using a sharp cleaver or knife, chop chicken, bones and all, into bite-size sections.
Reassemble chicken to its original whole shape .
Or, cut the chicken into quarters.
Strain broth to remove green onions; skim excess fat.
Pass some of the broth.
Place chicken in mixture.
Cover; bring to boiling.
Reduce heat; simmer 25 minutes.
Using tongs, turn chicken over.
Cover; simmer 25 to 30 minutes more or till chicken is tender, basting frequently with the cooking liquid during the last 10 minutes.
Remove chicken from pan, reserving broth.
Using a sharp cleaver or knife, chop chicken, bones and all, into bite-size sections.
Reassemble chicken to its original whole shape .
Or, cut the chicken into quarters.
Strain broth to remove green onions; skim excess fat.
Pass some of the broth.
Chef
