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1
1.
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2
With a cleaver, chop chicken in 1-1/2 to 2-inch sections.
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3
Trim scallion stalk and slice ginger root.
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2.
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5
Heat oil in a large heavy pan and brown chicken sections quickly.
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3.
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Add in sherry, soy sauce, water, salt, scallions and ginger root.
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Bring to a boil; then simmer, covered, 20 to 30 min.
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4.
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10
Add in sugar and simmer, covered, 10 to 15 min more.
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5.
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Transfer chicken sections to a serving bowl.
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Strain sauce and pour over.
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14
Garnish with Chinese parsley and serve.
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15
VARIATIONS:
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16
1.
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For the scallions, substitute 2 garlic cloves, crushed.
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For the water, substitute 2 c. sherry.
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2.
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In step 1, rub chicken sections with 1 Tbsp.
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soy sauce, 1/4 tsp.
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salt.
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3.
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In step 1, toss chicken sections in a mix of 2 Tbsp.
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soy sauce, 2 Tbsp.
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sherry, 1/2 tsp.
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salt, 1/2 tsp.
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sugar and a dash of pepper.
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Let stand 15 min, turning occasionally.
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Brown as in step 2, but omit steps 3 and 4.
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Instead add in to chicken 2 c. stock, plus the scallions and ginger root.
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Bring to a boil; then simmer, covered, 30 to 45 min.
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4.
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In step 2, after browning, remove chicken from pan.
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35
Heat 1 more Tbsp.
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oil.
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Then add in the scallion stalks, cut in 1/2 inch sections; the ginger slices, and 1 garlic clove, both crushed.
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38
Stir-fry 1 or possibly 2 min; then stir in the soy sauce, sherry and water and bring to a boil.
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39
Return clicken, add in the salt and sugar, and simmer as in steps 3 and 4 above.
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40
5.
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41
During the last 20 min of cooking, add in any of the following:
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42
a.
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43
6 Large eggs, hardboiled and shelled; increase the soy sauce (added in step 3) to 3/4 c..
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44
b.
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4 bamboo shoots, cut in 1-inch sections; and 1 tsp.
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46
sugar.
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c. 15 to 20 dry black mushrooms (soaked); increase the soy sauce (added in step 3) to 3/4 c..
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48
d. 6 dry black mushrooms (soaked); and 6 Chinese red dates.
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49
e. 1-1/2 pounds string beans, stemmed and cut in 1-1/2 inch sections; increase the soy sauce (added in step 3) to 3/4 c..
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50
f. 1 c. celery stalks, cut diagonally in 1-1/2 inch sections; 1 c. cabbage, shredded; and 1/2 c. fresh mushrooms, sliced.
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g. 1 c. dry black mushrooms (soaked); 1 c. bamboo shoots and 1/2 c. water chestnuts, all sliced.
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52
Garnish in step 5 with shredded smoked ham.
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53
6.
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54
During the last 10 min of cooking, add in 4 c. Chinese lettuce, cut in 1-inch sections.
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55
7.
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56
During the last 5 min of cooking, add in 1 small head cauliflower, broken in flowerets and parboiled.
