Title: White- and Red-Cooked Chicken
Categories: Poultry
Yield: 8 Servings

1 (4-5 pound) chicken
4 c Water
1/4 lb Fresh mushrooms
4 tb Soy sauce
1 tb Sherry
1 ts Salt

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.

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