Recipe: Simmered Chinese Chicken

This recipe brings me back. For college graduation presents, I decided to create a cookbook for all my girlfriends of the recipes I had been cooking them through college. Halfway into the project, I asked myself…why!?!?! Turning into this massive formatting project and I wanted to throw them out the window at the end of it all. So much so I never made myself one, thankfully I did keep the electronic version…so I can always remember not to do this again:) (Now there are much easier ways to do it but back then there weren’t sites like, www.tastebook.com)

Now this is one of those gems. Think this recipe is from fryer packaging…maybe. Who knows but all I know, is that I crave this sometimes. So good and something different to do to a whole chicken, rather than roast it. Now I am off to make it for dinner…enjoy!

Simmered Chinese Chicken

Serves 4
1   Whole chicken
1   Tablespoon oil
1/3   Cup soy sauce
1/3   Cup brown sugar
1/2   Cup water
1   Tablespoon ketchup
1/4   Cup dry sherry or apple juice
1/2    Teaspoon crushed red pepper
1   Garlic clove pressed
1   Green onion sliced
2   Tablespoons cornstarch
1   Tablespoon water
2   Teaspoons toasted sesame seeds

1. Heat oil in Dutch Oven, brown chicken on all sides.

2. Mix together soy sauce, brown sugar, water, ketchup, sherry, red pepper, garlic, and green onion. Pour mixture over chicken. Cover, simmer 35 to 45 minutes.

3. Remove chicken to platter, drain juices back into pan. Skim fat from sauce. Blend together cornstarch and water, stir into sauce.

4. Cook, stirring constantly, until thickened. Spoon some sauce over chicken, sprinkle with sesame seeds. Serve chicken with remaining sauce.