The chicken suggested for this recipe is a roasting one, hut if you wish to economize and use a boiling chicken, increase the cooking time by 40 minutes.
4 - 6 servings
2 Spring onions (scallions), cut into 5 cm (2 in) lengths
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and chopped
1 1/2 kg (3 lb) Oven-ready chicken
75 ml (3 fl oz) 3/8 cup Vegetable oil
75 ml (3 fl oz) 3/8 cup Soy sauce
300 ml (10 fl oz) 1 1/4 cups Water
1/2 Chicken stock cube, crumbled
2 tsp Sugar
3 Tbs Rice wine or dry sherry
1. Stuff the spring onions (scallions) and ginger into the cavity of the chicken and secure with a skewer or trussing needle and thread.
2. Heat the oil in a large saucepan. Add the chicken and fry until it is lightly browned all over. Remove the pan from the heat and pour off all the excess oil. Add the soy sauce, water, stock cube, sugar and wine or sherry. Return to the heat and bring to the boil, stirring occasionally. Reduce the heat to low, cover the pan and simmer for 30 minutes. Turn the chicken over and re-cover. Simmer for a further 45 minutes, or until the chicken is cooked through and tender.
3. Transfer the chicken to a carving board. Untruss and carve into serving pieces. Transfer the pieces to a warmed serving dish. Pour over the cooking liquid and serve at once.
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