Red-Cooked Chicken
chicken, chinese, loo
1 whole chicken
2 cup soy sauce
2 cup dark soy sauce
6 oz dry sherry
6 centiliter garlic
3 scallions, in 1 lengths
1 water to cover 3/4 of the way
1 tablespoon cornstarch
4 teaspoon water
1 sesame oil
Wash chicken and pat dry. Combine next 5 ingredients. Bring to a boil. Add chicken and water. Lower heat and let simmer at lowest heat for 45 min, turning occasionally. After 45 min, turn chicken breast side down and let steep for 1/2 hour. Remove chicken, disjoint, and arrange on a platter.
Strain and defat liquid. Reserve all but 3 c for another use. Bring liquid to a boil and reduce by half. Add cornstarch mixed with water. Cook until thickened. Taste for seasoning, correcting with salt as necessary. Pour sauce over chicken and flick a few drops of sesame oil over the top. Serve hot or cold.
From: Michael Loo
Yield: 1 chicken