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Add a photoServings: 8
Ingredients
- 2 x Scallion stalks
- 3 x Or possibly
- 4 slc Fresh ginger root
- 1 c. soy sauce
- 1/2 c. Sherry
- 3 x -(up to)
- 4 c. Water
- 1 tsp Sugar
- 1 tsp Salt
- 1 x (4-5 lb.) chicken
Directions
- 1. Cut scallion stalks in 2-inch sections. Slice ginger root. Place in a large heavy saucepan along with soy sauce, sherry, water, sugar and salt.
- Bring to a boil.
- 2. Wipe chicken with a damp cloth and add in. Bring to a boil again; then cook, covered, 15 min over medium heat. Turn off heat, but don't remove lid. Let stand 20 min. Meanwhile preheat oven to 450 degrees.
- 3. Drain chicken, reserving liquid for "master sauce" (see recipe). Place bird on a rack over a drip pan containing several inches of water. Roast till well browned (about 15 min).
- 4. With a cleaver, chop bird, bones and all, in 2-inch sections. Arrange, skin-side up, on a serving platter. Serve with "Basic pepper-salt dip" (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 8 servings | |
| Calories 418 | |
| Calories from Fat 236 | 56% |
| Total Fat 26.16g | 33% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 2216mg | 92% |
| Potassium 425mg | 12% |
| Total Carbs 5.42g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.32g | 2% |
| Protein 34.39g | 55% |
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