Red Cooked Chicken
|Water||1 1⁄2 Cup (24 tbs)|
|Soy sauce||1 Cup (16 tbs)|
|Green onions||8 , bias-sliced into 1 1/2-inch lengths|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Grated ginger root||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Star anise/1/2 teaspoon aniseed, crushed||1 , crushed|
|Whole broiler fryer chicken||4 Pound (1 Chicken, 3 1/2 To 4 Pound)|
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.