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Roast Chicken Recipe

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This recipe for Roast Chicken, by , is from Recipies To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Kimpe
Added: Sunday, April 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Chicken, cut in half
3 C Water
1 C Soy Sauce
1 T Sugar
1/2 C Sherry
4 slices fresh Ginger Root
1 Scallion
1 t salt



Directions:
Directions:
Set oven to 500
Boil the water with all the seasonings. Put the chicken halves in and cover. Boil low for 15 minutes. Turn off the heat and let the pot steep for 15 - 20 minutes.
Remove chicken from pot carefully to not break the skin and place directly on roasting rack in 500 oven. Cook about 10 - 15 minutes until brown. Cut chicken and serve.
Keeps well in refrigerator. Can be served cold or used in chicken salad.
You can also use this "sauce" for pork chops just steep the meat 1/2 hour longer.

Personal Notes:
Personal Notes:
I took a Chinese cooking class about 30 years ago and this is one of the recipes.

 

 

 

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