Shanghai Red Cooked Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: SHANGHAI RED COOKED CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 1/2 lb (approximately) whole frying
-chicken
1/2 c Dark soy sauce
1 1/2 c Peanut (or vegetable) oil
-for braising
2 tb Peanut oil for stewing
4 Green onions
1/2 ts Minced fresh ginger
4 c Water
1/2 c Medium sherry
1/2 c Thin soy sauce
1 Clove star anise
1 ts Salt
3 Lumps rock sugar
1 tb Sesame oil
Cornstarch paste

Red-cooking is a form of stewing with a seasoned
liquid containing soy sauce and spices.

If serving more people, get more chickens. Chickens
should not exceed about 4 lbs. each.

Marinating: Wash chicken thoroughly under cool water:
dry. Cut off fat pockets around cavity opening.
Place chicken in snug bowl.Brush or rub dark soy sauce
into skin; let stand in bowl for 30 minutes; repeat
brushing several times. Remove from bowl.

Braising: In wok heat oil for braising under medium
high flame.When oil is hot, but not smoking, quickly
lower chicken into oil. Protect yourself against
splattering oil by holding wok lid over wok; don't
actually cover it. Using large spoon, baste chicken
with hot oil, & turn once or twice so skin browns
evenly (about 10-15 minutes). Carefully remove chicken
from wok, trying not to break skin.

Stewing: Chop green onions into 2" sections. Heat
peanut oil in heavy pot or dutch oven, in which
chicken will fit snugly. When oil is hot, add green
onions & ginger. Saute until onions are lightly
brown. Add water, sherry, thin soy, star anise & salt.
Bring mixture to boil.While liquid is heating, loosely
tie legs of chicken together with a piece of twine.
Lower chicken into boiling liquid.

Bring liquid to boil again, then reduce heat for very
slow simmer. Chicken should actually be floating free
in liquid. Cover & simmer for about 1 hour or until
chicken is very tender. Leave chicken in covered pot
until 5 minutes before serving. Then remove it
carefully to serving platter; remove twine. Remove
all but 1 cup of liquid from pot (including onion
pieces). Bring liquid to boil; thicken slightly with
cornstarch paste; glaze with sesame oil. Pour sauce
over chicken & serve.

From the sunny kitchen of Matt Rosen, White Rock, BC.
Enjoy!!

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