---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHANGHAI RED COOKED CHICKEN
  Categories: Chinese, Chicken
       Yield: 4 servings
  
   3 1/2 lb (approximately) whole frying
            -chicken
     1/2 c  Dark soy sauce
   1 1/2 c  Peanut (or vegetable) oil
            -for braising
       2 tb Peanut oil for stewing
       4    Green onions
     1/2 ts Minced fresh ginger
       4 c  Water
     1/2 c  Medium sherry
     1/2 c  Thin soy sauce
       1    Clove star anise
       1 ts Salt
       3    Lumps rock sugar
       1 tb Sesame oil
            Cornstarch paste
  
   Red-cooking is a form of stewing with a seasoned
   liquid containing soy sauce and spices.
   
   If serving more people, get more chickens. Chickens
   should not exceed about 4 lbs. each.
   
   Marinating:  Wash chicken thoroughly under cool water:
   dry.  Cut off fat pockets around cavity opening.
   Place chicken in snug bowl.Brush or rub dark soy sauce
   into skin; let stand in bowl for 30 minutes; repeat
   brushing several times.  Remove from bowl.
   
   Braising:  In wok heat oil for braising under medium
   high flame.When oil is hot, but not smoking, quickly
   lower chicken into oil. Protect yourself against
   splattering oil by holding wok lid over wok; don't
   actually cover it.  Using large spoon, baste chicken
   with hot oil, & turn once or twice so skin browns
   evenly (about 10-15 minutes). Carefully remove chicken
   from wok, trying not to break skin.
   
   Stewing:  Chop green onions into 2″ sections.  Heat
   peanut oil in heavy pot or dutch oven, in which
   chicken will fit snugly.  When oil is hot, add green
   onions & ginger.  Saute until onions are lightly
   brown. Add water, sherry, thin soy, star anise & salt.
   Bring mixture to boil.While liquid is heating, loosely
   tie legs of chicken together with a piece of twine.
   Lower chicken into boiling liquid.
   
   Bring liquid to boil again, then reduce heat for very
   slow simmer. Chicken should actually be floating free
   in liquid.  Cover & simmer for about 1 hour or until
   chicken is very tender.  Leave chicken in covered pot
   until 5 minutes before serving.  Then remove it
   carefully to serving platter; remove twine.  Remove
   all but 1 cup of liquid from pot (including onion
   pieces). Bring liquid to boil; thicken slightly with
   cornstarch paste; glaze with sesame oil. Pour sauce
   over chicken & serve.
   
   From the sunny kitchen of Matt Rosen, White Rock, BC.
   Enjoy!!
  
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