Title: Braised Whole Chicken
Categories: Poultry
Yield: 8 Servings

1 (4-5 pound) chicken
2 Scallion stalks
2 Or
3 sl Fresh ginger root
4 -(up to)
5 tb Oil
1 c Water
1/2 c Soy sauce
3 tb Sherry
1 ts Sugar

1. Wipe chicken with a damp cloth. Cut scallion stalks in 2-inch sections;
slice ginger root.

2. Heat oil in a large heavy pan. Truss chicken and brown quickly on all
sides.

3. Boil water and add to chicken, along with soy sauce, scallions and
ginger. Bring quickly to a boil again; then simmer, covered, 30 minutes,
turning bird once.

4. Add sherry and sugar and simmer, covered, 30 minutes more, turning bird
once or twice for even coloring. VARIATION: Omit the scallions. In step 2,
add to the heated oil 2 cups onion, chopped; stir-fry until translucent and
remove. Heat more oil, if needed; add chicken and brown. Return onions when
adding other ingredients in step 3.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.