Title: WHITE-COOKED CHICKEN
Categories: Loo, Chinese
Yield: 1 chicken
1 Whole chicken
Chicken broth to
-cover 3/4 way
3 Scallions in 1" pieces
3 Ginger slices
2 oz Dark soy sauce
2 oz Dry sherry
2 oz Rice vinegar
1 cl Garlic, minced
1 tb Cornstarch
4 ts Water
2 Scallions, minced
Sesame oil
Wash chicken and pat dry. Put in a kettle with broth,
scallions, and ginger. Bring to a simmer. Skim off any
scum that rises to the surface. Let simmer at lowest
heat for 20 min, covered. Turn heat off and let steep
for 1 hour. Remove chicken, disjoint, and arrange on a
platter.
Take 1 c liquid (saving the rest for another use).
Bring to a boil and reduce by half. Add soy sauce,
sherry, garlic, and vinegar. Mix in cornstarch mixed
with water. Cook until thickened. Taste for seasoning,
correcting with salt as necessary. Add scallions at
the last moment. Pour sauce over chicken and flick a
few drops of sesame oil over the top. Serve warm or
cool.
