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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