everything into a large heavy pan except chicken.
to a boil over medium heat.
chicken in running water.
chicken to pot. Bring to a boil again, then
simmer, covered until done (40 minutes).
over a couple of times for even coloring.*
chicken cool slightly after removing from
a cleaver, chop through bones and all into
2 inch pieces or carve western style.
now with its sauce; or serve cold, reserving
sauce for later use as the start of another
a 4 - 5 lb bird, cook 30 minutes per side, basting
with hot rice.
cooking gets its name from the rich, red brown
gravy produced by the soy sauce present. It's
used with whole poultry, large cuts of pork,
and beef, and sometimes leg of lamb. During
cooking, the meat is turned several times for
even coloring as well as seasoning.
Some cooks like to use light and dark soy sauce
for this. The light gives a delicate flavor
to the gravy; the dark gives it a rich color.
cooked dishes, prepared in advance, will keep
nearly a week under refrigeration. As is the
case with most stews, their flavor is improved
with reheating. They may also be extended and
varied with the addition of fresh vegetables.
If the vegetables are tender, stir fry them
separately and added to the sauce at the last
minute to preserve their crispness.
cooked meats can also be served chilled. Their
sauces then become jellied, like aspic. Do not
add vegetables when chilling the meat. They
will become soggy when chilled.