Free Food Recipes

Ingredients

• 1 medium chicken (about 1.2-1.35 kg/2 1/2-3 lb)
• 15 ml (3teaspoons) spit
• 15 ml (1 tablespoon) sesame, oil
• 22 ml (1 1/2 tablespoons) lard (use oil if not available)
• 225 g (1/2 lb) rice
• 2 liters (4 Pints) chicken stock (boil and simmer 1 chicken carcase for 1 hour, adding 2 chicken stock cubes)

Sauce:

• 30 ml (2 tablespoons) chopped spring onions
• 30 ml (2 tablespoons) sliced and chopped root ginger
• 45 ml (3 tablespoons) soy sauce
• 30 ml (2 ta6lespoons) dry sherry or Chinese yellow wine
• 45 ml (3 tablespoons) sesame oil

Serve 6-8

** Free Food Recipes **

Method:

1. Clean the, chicken and plunge it into boiling water for 5 minutes; remove it from the water and drain. Allow the chicken to cool slightly, then rub it -with the salt and sesame oil, and leave to season for 1 hour. Parboil the giblets (liver, kidney and heart) for 10 minutes, drain and cut them into thin slices.

2. Place the chicken in a large heavy pot or casserole. Add the lard, rice, chicken stock and giblets. Bring it to the boil. Insert an asbestos sheet under) the pan and simmer gently for 1 1/2 hours.

3. Chop the chicken through the bone into bite-sized pieces. Divide them among 6-8 saucers or small dishes. Mix the sauce ingredients in a bowl, and pour the mixture over the chicken pieces in the dishes.

4. Each diners served with a bowl of rice-gruel from the casserole, which eats with their own portion of chicken.

Note: The strength of the sauce makes the plain, cooked chicken particularly palatable, and the copious amount of rice-gruel, half eaten and half drunk, is warming and refreshing.