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Add a photoServings: 8
Ingredients
- 1 x (4-5 lb.) chicken
- 2 x Scallion stalks
- 2 x Or possibly
- 3 slc Fresh ginger root
- 4 x -(up to)
- 5 Tbsp. Oil
- 1 c. Water
- 1/2 c. Soy sauce
- 3 Tbsp. Sherry
- 1 tsp Sugar
Directions
- 1. Wipe chicken with a damp cloth. Cut scallion stalks in 2-inch sections; slice ginger root.
- 2. Heat oil in a large heavy pan. Truss chicken and brown quickly on all sides.
- 3. Boil water and add in to chicken, along with soy sauce, scallions and ginger. Bring quickly to a boil again; then simmer, covered, 30 min, turning bird once.
- 4. Add in sherry and sugar and simmer, covered, 30 min more, turning bird once or possibly twice for even coloring. VARIATION: Omit the scallions. In step 2, add in to the heated oil 2 c. onion, minced; stir-fry till translucent/soft and remove. Heat more oil, if needed; add in chicken and brown. Return onions when adding other ingredients in step 3.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 8 servings | |
| Calories 469 | |
| Calories from Fat 311 | 66% |
| Total Fat 34.65g | 43% |
| Saturated Fat 8.11g | 32% |
| Trans Fat 0.22g | |
| Cholesterol 130mg | 43% |
| Sodium 1022mg | 43% |
| Potassium 381mg | 11% |
| Total Carbs 2.9g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.32g | 1% |
| Protein 33.36g | 53% |
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