chicken in running water.
ginger root; then combine with soy sauce,
sherry, salt and pepper.
mixture over chicken inside and out.
green onion into 1/2 inch sections. Slice
and crush remaining ginger root.
oil. Add green onion and ginger root. Stir-fry
a few times. Add remaining soy sauce and bring
to a boil.
over medium heat for 2 minutes.
chicken upside down over a bowl. Pour heated
soy mixture into its cavity, letting is drain
through neck into bowl.
5 times, reheating sauce after the second
and fourth times.
sauce to a large pan and slowly bring to a
boil. Add chicken and cook, turning until
evenly colored (about 10 minutes).
water and add to chicken and sauce. Simmer,
covered 10 to 15 minutes. Add sugar and simmer,
covered 2 minutes more.
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.