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Red Cooked Chicken

The sauce can be reserved and used again, several times in fact, with the flavour improving on each occasion as it gets stronger and matures.

ingredients

serves 4 - 6
1.5 kg (3 lb) fresh chicken
1 clove garlic, peeled and crushed
1.25 cm (1/2 in) fresh ginger, scraped and chopped
175 ml (7 fl oz) chicken stock
175 ml (7 fl oz) each light and dark
soy sauce
1 star anise
15 g (1 tbsp) sugar
30 ml (2 tbsp) sherry
spring onions

method

1. Plunge the chicken into a pan of boiling water to completely cover it.

2. Cook for 3 - 4 minutes. Carefully lift out and drain.

3. Put breast-side down in another large pan or flameproof casserole and add the garlic, ginger, chicken stock, soy sauces, star anise, sugar and sherry.

4. Allow to come to the boil, cover and simmer for 45 - 60 minutes or until the chicken is tender, turning it over two or three times so that it is evenly cooked in the rich sauce.

5. Turn by inserting a roasting fork into the body cavity to prevent damage to the skin or breast.

6. Allow to cool slightly, then lift out and chop into bite size pieces to serve.

7. Serve scattered with spring onions.

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