bart@ucbvax.ARPA (Bart Miller) (10/17/84)
Here #2 in a line of Chinese recipes. This is REALLY basic. The following is a technique called "red cooking". Basicly, it means simmer the heck out of it in soy sauce, etc. A friend of mine uses a similar recipe for cooking turkey drumsticks. The liquid from this recipe can be kept (strained first) as a "master sauce". This sauce can be used in future red cooked dishes. Just substitute it for the required liquid. As you use it, it gather flavor. If it gets a bit rancid, simply boil it for a couple of minutes and re-strain it. Keep if refrigerated (it forms a gelatin, which some people like to eat cold). Here goes: ******BRAISED CHICKEN IN SOY SAUCE***** ======================================= 1 (3 to 4 lb.) chicken 3/4 cup soy sauce 3 tbsp sherry 1 1/2 cups chicken stock [bullion cubes work fine] 1/2 tbsp sugar 3 tbsp oil [peanut oil is best] 3 whole scallions, cut into 1" pieces 1 clove garlic, crushed and minced 3 thin slices fresh ginger root, minced 1. Cut chicken through bones with cleaver or heavy knife, into 2" pieces. 2. Combine soy sauce, sherry, chicken stock, and sugar. Bring liquid to a boil. Cover, and set aside. 3. Heat oil in a wok over high heat. Add chicken and stir fry for 3 minutes, or until lightly browned on all sides. 4. Add scallions, ginger, and garlic, and stir fry for 1 more minute. 5. Add hot soy sauce mixture and bring to a boil. 6. Reduce heat. Cover and simmer for 45 minutes. 7. Place chicken in a serving dish. Strain sauce and some of this to the chicken. Sprinkle with fresh chopped scallion for garnish. For variation, try this with a whole chicken.