Poultry Recipes - Red-Cooked Chicken

Ingredients

• 2 spring onions, cut into 2 inch lengths

• 1 1/2 inch (4cm) piece of fresh green ginger, peeled and sliced

• 1 x 3lb (1x 1.5kg) chicken

• 1/3 cup (75ml) vegetable oil

• 1/3 cup (75ml) soy sauce

• 1 1/4 cups (300ml) water

• 1/2 chicken stock (bouillon) cube, crumbled

• 2 tsp sugar

• 3 tbsp sherry

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Method:

1. Stuff the spring onions and ginger into the cavity of the chicken and secure it with a skewer or trussing needle and thread.

2. Heat the oil in a large saucepan. When it is hot, arrange the chicken in the pan and fry it. Turning frequently, until it is evenly browned. Remove from the heat and pour off the excess oil.

3. Add the soy sauce, water, stock cube, sugar and sherry and stir to blend. Return the pan to the heat and bring the mixture to the boil. Cover the pan, reduce the heat to low and simmer for 30 minutes. Turn the chicken over, re-cover the pan and simmer for a further 45 minutes, or until the chicken is cooked through and tender.

4. Transfer the chicken to a carving board. Untruss and carve into serving pieces. Transfer the pieces to a warmed serving dish and pour over the cooking liquid. Serve at once.