Soy chicken
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Soy chicken
  Soy    Chicken    Poultry  
Last updated 6/12/2012 1:23:52 AM. Recipe ID 57158. Report a problem with this recipe.
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      Title: Soy chicken
 Categories: Poultry
      Yield: 6 Servings
 
MMMMM---------------------YIELD: 6 SERVINGS--------------------------
  1 1/2 c  Soy sauce
  1 1/2 c  Sherry
           Scallions
    1/4 ts Ginger
    1/4 c  Granulated sugar
      1 ea Roasting chicken (5 pounds)
      1 ea Tb Cornstarch
     12 ea Cucumber slices
           Watercress sprigs
           In Dutch oven, combine soy
           -sauce, sherry, 4
 
  scallions, ginger and sugar; bring to a boil over medium heat. Add
  chicken; bring to a boil again, then simmer, covered 50 minutes,
  turning chicken often for even coloring. Remove chicken, breast-side
  up, to a platter; turn 1 cup of soy mixture into a bowl; refrigerate
  both. About 45 minutes before serving: With poultry shears, cut
  chicken (see below) (Or let friend husband carve it as usual then
  arrange on serving platter.) In a small saucepan, bring refrigerated
  soy mixture to a boil; stir cornstarch smooth in 1/4 cup cold water;
  stir into soy mixture, then cook until thickened. Use some to lightly
  brush over skin part only of carved chicken. (pass rest so guest may
  dip chicken into it.) Garnish chicken with 2 scallion cut into 2-inch
  lengths, cucumber slices and watercress. Serve at table, or buffet
  style. Makes 6 servings. To cut chicken, Chinese style: With a sharp
  knife, cut legs and wings from chicken at their joints. Then, with
  poultry shears, cut each thigh and leg, crosswise, bones and all,
  into sections about 3/4 inch wide. Cut each wing at its joints into 3
  parts. Cut chicken lengthwise, to right of breastbones, and also
  length of back, about one inch on either side of the spine. Cut spine
  piece into 3 sections. Cut each half lengthwise to separate breast
  from back; cut breast, then pack, crosswise, bones and all, into
  strips 3/4 inch wide. Finally, arrange wings, spine sections, legs,
  and back strips, skin-side up, about back to original position on
  platter. Then place breast and thigh meat, skin side up, on top in
  two rows to reconstruct shape of chicken.
 




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Recipe ID 57158 (Apr 03, 2005)

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