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DRUNKEN CHICKEN

Category:    Chicken
Yield: 6 servings
 
      1 c  Dry sherry                          1 ds White pepper
    1/3 c  Chicken broth                       1    Frying chicken (about 3
      3 tb Soy sauce                                -lbs.)
      1 ts Fresh ginger,minced                 4 sl Fresh ginger
      1 ts Sugar                          
 
  Combine sherry, chicken broth, soy sauce, minced ginger, sugar and white
  pepper in a bowl; set aside. Place chicken and ginger slices in a large
  pot. Add enough water to cover chicken. Bring to a boil, reduce heat, cover
  and simmer, turning chicken occasionally, for about 40 minutes or until
  meat near thighbone is no longer pink when slashed. Remove chicken and let
  cool to room temperature. Remove and discard chicken skin, if desired.
  Hand-shred chicken and place in a large bowl. Add marinade; stir to coat.
  Cover and refrigerate overnight; serve cold.
 

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