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| Soy-Braised
Chicken (Canton) |
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| 1 chicken,
about 1.25 kg (2 1/2 lb) 2 teaspoons freshly ground black pepper 2 teaspoons shredded root ginger 5 tablesppons dark soy sauce 3 tablespoons dry sherry 1 tablespoon sugar 3 tablespoons vegetable oil 100 ml (3 1/2 fl oz) chicken stock 1 lettce 1. Rub the inside and outside of the chicken with the pepper and ginger. Mix together the soy sauce, sherry and sugar, pour over the chicken and leave to marinate for about 20 minutes, turning the chicken occasionally. 2. Heat the oil in a wok and brown the chicken all over. Pour in the marinade liquid mixed with the chicken stock and simmer over low heat, covered, for 45 minutes. Turn occasionally, handling it with care. 3. To serve, chop into small pieces on the bone and arrange neatly on a bed of lettuce leaves. Pour a little of the sauce over the chicken. |
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