Braised Chicken With Sweet Peppers
|Green peppers||2 Small|
|Chicken||2 1⁄2 Pound (1 Bird)|
|Soy sauce||3 Tablespoon|
|Scallion stalk||1 , cut into 1 inch sections|
|Water||1⁄2 Cup (8 tbs)|
Wash the peppers, discard the seeds and cut into 34 inch squares.
Chop the chicken Chinese style: remove the wings and legs and cut each limb into three; cut the chicken in half through the backbone and each half into six pieces, about 11/2 Winch squares.
Pour the soy sauce, sherry, scallions and ginger over the chicken and let it marinate for about 10 minutes, turning the pieces occasionally.
Heat a pan with the oil; when it is very hot add the chicken and the liquid and stir for 2 minutes.
Turn the heat high and add the salt and water slowly.
When it boils, lower the heat, cover and simmer for 2 minutes.
Add the green peppers and cook for another 3 minutes, stirring occasionally.
Serve on a flat platter immediately.