1 Whole chicken
2 c Soy sauce
2 c Dark soy sauce
6 oz Dry sherry
6 cl Garlic
3 Scallions; in 1" lengths
Water to cover 3/4 of the
-way
1 tb Corn starch
4 ts Water
Sesame oil
Wash chicken and pat dry. Combine next 5 ingredients. Bring to a
boil. Add chicken and water. Lower heat and let simmer at lowest
heat for 45 minutes, turning occasionally. After 45 minutes, turn
chicken breast side down and let steep for 1/2 hour. Remove
chicken, disjoint, and arrange on a platter.
Strain and defat liquid. Reserve all but 3 c for another use. Bring
liquid to a boil and reduce by half. Add corn starch mixed with
water. Cook until thickened. Taste for seasoning, correcting with
salt as necessary. Pour sauce over chicken and flick a few drops of
sesame oil over the top. Serve hot or cold.
