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Red Cooked Chicken  HT  CD  Chinese MC  80mins


Serves  4      Hot    Cold    Chi   Poultry   Alcohol Main Course  Dairy Free  Eggless China Asia  Asian



   4 Large Chicken Quarters

   1L/1 3/4pts Soy Sauce

   300ml/10fl.oz. Dry Sherry

   6 Garlic Cloves, halved

   4 Spring Onions, cut into 2.5cm/1 inch lengths

   Cold Water

   1 tbsp Cornflour

   4 teasp Water

   Sesame Oil




1. In a large saucepan, mix together the soy sauce, sherry, garlic and spring onions. Bring to a boil then add the chicken and sufficient water to cover. Reduce the heat and simmer over a very low heat for 35 minutes until the chicken is, turning occasionally. 

2. At the end of the cooking time, remove from the heat and leave to steep for 30 minutes. 

3. After this time, remove the chicken from the pan, arrange on a heated serving platter and keep warm.

4. Strain the liquid and remove any excess fat. Transfer 600ml/1pt to a saucepan and reserve the remainder for future use. Bring the liquid in the pan to the boil and reduce by half. 

5. Mix the cornflour with a little water water then add this to the reduced sauce in the pan. Continue to cook until thickened. 

6. To serve - pour sauce over chicken and sprinkle a few drops of sesame oil over the top. Serve hot or cold.


6. To serve - pour sauce over chicken and sprinkle a few drops of sesame oil over the top. Serve hot or cold.




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