---------- Recipe via Meal-Master (tm) v8.02
  
       Title: See You Gai (Red Cooked Chicken)
  Categories: Chinese, Chicken
       Yield: 6 servings
  
   3 1/2 lb Roasting chicken
   1 1/2 c  Cold water
   1 1/2 c  Dark soy sauce
     1/4 c  Chinese wine or dry sherry
       2    Inch piece fresh ginger,
            -peeled and sliced
       1    Clove garlic
      10    Sections star anise
   1 1/2 tb Sugar
       2 ts Sesame oil
  
   Here is the second chicken recipe from a really
   comprehensive and beautiful cookbook, THE COMPLETE
   ASIAN COOKBOOK by Charmaine Solomon.
   
   “Red cooking” is the term applied to cooking in dark
   soy sauce.  The liquid that remains after cooking is
   called a “master sauce”, and can be frozen or
   refrigerated for future use.  It should be used to
   cook meat or poultry at least once a week to keep it
   “alive.” Cook chicken drumsticks this way for taking
   on picnics or serving at buffet parties.  Fragrant
   with ginger and anise, red-cooked chicken will surely
   become one of your favorites.
   
   Serves: 8 to 10 as part of a large menu, 4-5 as a main
   meal with rice
   
   Wash chicken well.  Choose a saucepan into which
   chicken will just fit so that the soy liquid covers as
   much of the bird as possible.  Put chicken into
   saucepan, breast down, then add all the ingredients
   except sesame oil. Bring slowly to the boil, then
   reduce heat, cover and simmer very gently for 15
   minutes.  Using tongs, turn chicken over, replace lid
   and simmer 20 minutes, basting breast with liquid
   every 5 minutes.
   
   Remove from heat and leave covered in the saucepan
   until cool.  Lift chicken out of sauce, put on a
   serving platter and brush with sesame oil. This gives
   the chicken a glistening appearance as well as some
   extra flavor.
   
   Traditionally the chicken is put on a chopping board
   and cut in two lengthways with a sharp cleaver.  Each
   half is chopped into 1 1/2 inch strips and reassembled
   in the original shape.  If this proves too much of an
   undertaking, simply carve the chicken into joints.
   Serve at room temperature with some of the cooking
   liquid as a dipping sauce.
  
 -----