1 x 4 lb oven ready chicken
1 tbsp salt
2 tsps freshly ground black pepper
5 ½ pints chicken stock
1 ¼ cups dry sherry
1 tsp MSG
3 scallion, finely chopped (optional)
3 slices ginger root (optional)
3-4 scallions to garnish
1. Prick the skin of the chicken with a fork, then rub the salt and pepper all over it. Put the chicken in a large heatproof bowl, cover with foil and place a heavy weight on top. Leave in the refrigerator for 12 hours.
2. Place the chicken stock, sherry and MSG in a pan and bring to the boil. Remove from the heat and allow to cool, then pour over the chicken. Leave to marinate for 5 to 6 hours.
3. Either steam the chicken with the scallions and ginger for 1 hour or cook it in the boiling sauce for 30 minutes until tender. Serve hot or cold, sprinkled with the garnish.
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