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Add a photoServings: 4
Ingredients
- 1 x Spring chicken
- 2 x Scallion stalks
- 2 x Or possibly
- 3 slc Fresh ginger root
- 3 x -(up to)
- 4 Tbsp. Oil
- 3 Tbsp. Sherry
- 1/2 c. Soy sauce
- 2 c. Water
- 1/2 tsp Salt
- 1 Tbsp. Sugar Chinese parsley
Directions
- 1. With a cleaver, chop chicken in 1-1/2 to 2-inch sections. Trim scallion stalk and slice ginger root.
- 2. Heat oil in a large heavy pan and brown chicken sections quickly.
- 3. Add in sherry, soy sauce, water, salt, scallions and ginger root. Bring to a boil; then simmer, covered, 20 to 30 min.
- 4. Add in sugar and simmer, covered, 10 to 15 min more.
- 5. Transfer chicken sections to a serving bowl. Strain sauce and pour over.
- Garnish with Chinese parsley and serve. VARIATIONS:
- 1. For the scallions, substitute 2 garlic cloves, crushed. For the water, substitute 2 c. sherry.
- 2. In step 1, rub chicken sections with 1 Tbsp. soy sauce, 1/4 tsp. salt.
- 3. In step 1, toss chicken sections in a mix of 2 Tbsp. soy sauce, 2 Tbsp. sherry, 1/2 tsp. salt, 1/2 tsp. sugar and a dash of pepper. Let stand 15 min, turning occasionally. Brown as in step 2, but omit steps 3 and 4. Instead add in to chicken 2 c. stock, plus the scallions and ginger root. Bring to a boil; then simmer, covered, 30 to 45 min.
- 4. In step 2, after browning, remove chicken from pan. Heat 1 more Tbsp. oil. Then add in the scallion stalks, cut in 1/2 inch sections; the ginger slices, and 1 garlic clove, both crushed. Stir-fry 1 or possibly 2 min; then stir in the soy sauce, sherry and water and bring to a boil. Return clicken, add in the salt and sugar, and simmer as in steps 3 and 4 above.
- 5. During the last 20 min of cooking, add in any of the following:
- a. 6 Large eggs, hardboiled and shelled; increase the soy sauce (added in step 3) to 3/4 c..
- b. 4 bamboo shoots, cut in 1-inch sections; and 1 tsp. sugar.
- c. 15 to 20 dry black mushrooms (soaked); increase the soy sauce (added in step 3) to 3/4 c..
- d. 6 dry black mushrooms (soaked); and 6 Chinese red dates.
- e. 1-1/2 pounds string beans, stemmed and cut in 1-1/2 inch sections; increase the soy sauce (added in step 3) to 3/4 c..
- f. 1 c. celery stalks, cut diagonally in 1-1/2 inch sections; 1 c. cabbage, shredded; and 1/2 c. fresh mushrooms, sliced.
- g. 1 c. dry black mushrooms (soaked); 1 c. bamboo shoots and 1/2 c. water chestnuts, all sliced. Garnish in step 5 with shredded smoked ham.
- 6. During the last 10 min of cooking, add in 4 c. Chinese lettuce, cut in 1-inch sections.
- 7. During the last 5 min of cooking, add in 1 small head cauliflower, broken in flowerets and parboiled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 121 | 71% |
| Total Fat 13.64g | 17% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2095mg | 87% |
| Potassium 106mg | 3% |
| Total Carbs 7.89g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.74g | 3% |
| Protein 2.18g | 3% |
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