Hung Shao ChiHung

Shao Chi (hoong shaow gee) is a very different way to cook chicken. If you use a boiling chicken, increase the cooking time by

40 minutes.

2 spring onions , cut into

2-inch lengths

2 slices fresh root ginger, peeled

1 x

3 to

3

½ lb. chicken, oven-ready

3 fl. oz. vegetable oil

3 fl. oz. soy sauce

10 fl. oz. water

½ chicken stock cube, crumbled

2 teaspoons sugar

3 tablespoons sherry

Stuff the spring onions and ginger into the cavity in the chicken. Secure the opening with a trussing needle and thread or with a skewer.

In a very large, heavy-based saucepan, heat the oil over moderately high heat. When the oil is hot, place the chicken in the pan. Fry it, turning frequently with two large spoons, for 4 to 5 minutes or until it is lightly browned on all sides.

Remove the pan from the heat and pour off all the excess oil. Add the soy sauce, water, stock cube, sugar and sherry and stir to mix. Return the pan to the heat and bring the mixture to the boil.

Reduce the heat to very low and cover the pan. Simmer the chicken for 30 minutes.

Turn the chicken over and simmer, covered, for a further 45 minutes, .or until the chicken is cooked. Test by piercing the thigh with a skewer; the juice that runs out should be clear.

Remove the pan from the heat and transfer the chicken to a carving board. Untruss and carve it. Place the pieces in a warmed deep-sided serving dish.

Pour over the cooking liquid in the saucepan and serve.

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