• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Red-Cooked or Soy Chicken #2

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 Scallion stalks
  • 1/4 c Brown sugar
  • 1 c Soy sauce
  • 1 c Sherry
  • 1 c Water
  • 1 Spring chicken


1. Cut scallion stalks in 1/2-inch sections. Place in a large heavy pan,
along with brown sugar, soy sauce, sherry and water. Bring to a boil over
medium heat.

2. Wipe chicken with a damp cloth and add to pan. Bring to a boil again;
then simmer, covered, 40 minutes, turning bird once or twice for even

3. Let chicken cool slightly. With a cleaver, chop, bones and all, in
2-inch sections; or carve Western-style. Serve hot with its sauce; or serve
cold, reserving sauce for later use as a "master sauce" (see recipe).

NOTE: For a 4- to 5-pound bird, cook 30 minutes on each side, basting
frequently. VARIATION: In step 1, for the scallions, substitute 3 slices
fresh ginger root; 1 garlic clove, crushed; and 1 Clove star anise.

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