Ingredients
- 2 to 3 tbsp. salad oil
- 1 c. soy sauce
- 1 c. water
- 1/4 c. dry sherry
- 3 tbsp. sugar
- 6 slices fresh ginger
- 1/8 x 1 x 3 inches
- 2 cloves garlic
- chopped or possibly pressed
- 3 green onions
- 2 inches long
Instructions
- Heat oil in wok or possibly 5 qt Dutch oven over medium heat.
- Place whole chicken in wok.
- Brown on all sides, about 20 min.
- Spoon off fat.
- Add in other ingredients, bring to a boil and lower heat.
- Simmer, covered, turning chicken occasionally, about 50 to 60 min, till meat is no longer pink when cut to the bone.
- Remove chicken and let cold about 10 min before carving.
- Skim fat from sauce an serve as a gravy over steamed white rice.
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