DRUNKEN CHICKEN II
Number Of Ingredients 7
Steps:
- 1. Wipe chicken with a damp cloth. Rub sherry into chicken cavity. Slice ginger root, cut scallion stalk in two then place inside cavity. 2. Put bird in a heatproof bowl and steam 1 hour (see HOW-TO, _Steaming). 3. Drain chicken, reserving liquid for stock. Let cool then quarter bird and sprinkle with salt. Place in a covered dish let stand overnight at room temperature. 4. Combine stock and remaining sherry and pour over chicken. Refrigerate, covered, overnight. Then with a cleaver, chop in 1 1/2- to 2-inch sections and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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- Heat a large skillet over medium heat. Once hot, add the hoisin, soy sauce, oyster and sweet chili sauce and stir it together. Cook for 1 to 2 minutes, until the sauce is combined and warm. Transfer it to a bowl.
- Add the coconut oil to the same skillet over medium heat. Season the chicken with the salt and pepper. Add it to the skillet and cook until browned on all sides, about 6 to 8 minutes. Stir together the chili garlic sauce (or sriracha) and honey and add it to the chicken. Stir well and cook for another minute or two. Transfer the chicken to a bowl or plate.
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