The chicken suggested for this recipe is a roasting one, but if you wish to economize and use a boiling chicken, increase the cooking time by 40 minutes.
Serves 4 to 6
2 scallions, cut into 2 inch lengths
1 ½ inch piece fresh root ginger, peeled and chopped
1x3lb oven-ready chicken
3/8 cup vegetable oil
3/8 cup soy sauce
1 ¼ cup water
½ chicken stock cube, crumbled
3 tbsp rice wine
Stuff the scallions and ginger into the cavity of the chicken and secure with a skewer or trussing needle and thread.
Heat the oil in a large saucepan. Add the chicken and fry until it is lightly browned all over. Remove the pan from the heat and pour off all the excess oil.
Add the soy sauce, water, stock cube, sugar and wine. Return to the heat and bring to the boil, stirring occasionally. Reduce the heat to low, cover the pan and simmer for 30 minutes. Simmer for further 45 minutes, or until the chicken is cooked through and tender.
Transfer the chicken to a carving board. Un-truss and carve into serving pieces. Transfer the pieces to a serving dish. Pour over the cooking liquid and serve at once.
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