Braised Whole Chicken
|Chicken||5 Pound (1 Piece)|
|Ginger root slices||3|
|Water||1 Cup (16 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
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.