3 1/2 lb (approximately) whole frying chicke, n
1/2 cup dark soy sauce
1 1/2 cup peanut (or vegetable) oil for brais, ing
2 tbsp peanut oil for stewing
4 green onions
1/2 tsp minced fresh ginger
4 cup water
1/2 cup medium sherry
1/2 cup thin soy sauce
1 clove star anise
1 tsp salt
3 lumps rock sugar
1 tbsp sesame oil
1 cornstarch paste
A Recipe for
Shanghai Red Cooked Chicken
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
This Recipe for Shanghai Red Cooked Chicken is one of thousands in the Recipes-to-go Asian Cookbook.
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
If you enjoy this Shanghai Red Cooked Chicken Recipe - you should enjoy the recipe collections you can find on the websites below:
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
This is a recipe for Shanghai Red Cooked Chicken from the recipe cookbook of Recipes-to-go (Asian)
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
Red-cooking is a form of stewing with a seasoned liquid containing soy
sauce and spices.
If serving more people, get more chickens. Chickens should not exceed
about 4 lbs. each.
Marinating: Wash chicken thoroughly under cool water: dry. Cut off
fat pockets around cavity opening. Place chicken in snug bowl.Brush
or rub dark soy sauce into skin; let stand in bowl for 30 minutes;
repeat brushing several times. Remove from bowl.
Braising: In wok heat oil for braising under medium high flame.When
oil is hot, but not smoking, quickly lower chicken into oil. Protect
yourself against splattering oil by holding wok lid over wok; don't
actually cover it. Using large spoon, baste chicken with hot oil, &
turn once or twice so skin browns evenly (about 10-15 minutes).
Carefully remove chicken from wok, trying not to break skin.
Stewing: Chop green onions into 2" sections. Heat peanut oil in
heavy pot or dutch oven, in which chicken will fit snugly. When oil
is hot, add green onions & ginger. Saute until onions are lightly
brown. Add water, sherry, thin soy, star anise & salt. Bring mixture
to boil.While liquid is heating, loosely tie legs of chicken together
with a piece of twine. Lower chicken into boiling liquid.
Bring liquid to boil again, then reduce heat for very slow simmer.
Chicken should actually be floating free in liquid. Cover & simmer
for about 1 hour or until chicken is very tender. Leave chicken in
covered pot until 5 minutes before serving. Then remove it carefully
to serving platter; remove twine. Remove all but 1 cup of liquid
from pot (including onion pieces). Bring liquid to boil; thicken
slightly with cornstarch paste; glaze with sesame oil. Pour sauce
over chicken & serve.
From the sunny kitchen of Matt Rosen, White Rock, BC. Enjoy!!
Serves: 4
Shanghai Red Cooked Chicken Recipe brought to you by Recipes To-Go