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Categories:
fresh ginger chicken salt soy sauce carrots Beansprouts vegetable oil sesame oil sesame seeds red chilies brown sugar sherry Lettuce
Viewed: 48 - Published at: a year agoIngredients
- 1 Tbsp. Finely minced fresh ginger
- 3 lb Chicken Salt and freshly grnd pepper
- 4 Tbsp. Soy sauce
- 3 x Carrots, peeled, very thinly sliced
- 1 1/4 lb Beansprouts
- 4 Tbsp. Vegetable oil
- 2 Tbsp. Sesame oil
- 2 Tbsp. Sesame seeds
- 2 tsp Crushed dry red chilies
- 1 tsp Dark brown sugar
- 3 Tbsp. Dry sherry Lettuce, to serve Scallion tassels, to garnish
Method
- 1.
- Put the ginger inside the cavity of the chicken, then rub the outside of the bird with salt and pepper.
- Place the bird in a large saucepan and sprinkle over half of the soy sauce.
- Leave to stand for 30 min.
- 2.
- Pour sufficient water into the pan to just cover the chicken.
- Bring to the boil, then lower the heat, cover and simmer for about 1 hour till the chicken is tender.
- Leave to cold in the cooking liquid, then remove.
- 3.
- Separate the legs and wings from the carcass, then cut the carcass into fours.
- Bang the pcs several times with a rolling pin to loosen the meat from the bones.
- 4.
- Cut the meat into neat slices (not too small) or possibly strips.
- Throw away the bones and skin.
- Combine with carrots and beansprouts.
- 5.
- Heat the oils in a heavy-based pan, add in the sesame seeds and chilies, and fy over brisk heat for a few min, stirring till lightly colored.
- Remove from the heat and stir in the remaining soy sauce with the sugar and sherry.
- 6.
- Pour over the chicken and vegetables, cover and marinate in the refrigerator overnight.
- 7.
- To serve, put the chicken and vegetables into a shallow serving dish, lined with lettuce leaves.
- Pour over any remaining marinade and garnish with scallion tassels.
- Serve cool.
