Free Food Recipes

Ingredients

• 1 medium chicken (about 1.35 kg/3 lb)
• 4 stalks spring onion
• 52 ml (3 1/2 tablespoons) vegetable oil
• 45 ml (3 tablespoons) dry sherry
• 45 ml (3 tablespoons) soy sauce
• 15 ml (1 tablespoon) soy or yellow bean paste
• 6 ml (1 1/4 teaspoons) sugar
• 250 ml (1/4 pint) stock
• 22 ml (1 1/2 tablespoons) lard (use oil if not available)
• 15 ml (1 tablespoon) corn flour blended in 45 ml (3 tablespoons) water

Serve 6-8

** Free Food Recipes **

Method:

1. Remove the head, neck, and feet of the chicken if still attached. Chop the body and legs of the chicken, through the bone, into medium-sized pieces. Cut the spring onions into medium sized sections.

2. Heat the oil in a large saucepan or casserole. Add the chicken pieces, and turn them over a high heat for 5-6 minutes. Add the sherry, soy sauce, soy paste and sugar.

3. Turn the chicken pieces with the other ingredients for 3 minutes. Pour in the stock. When it starts to boil, mix the chicken pieces around a few times, and reduce the heat to low. Leave to simmer for 12-15 minutes, when the sauce in the pan should be reduced to less than half.

4. Add the spring onion and lard. Turn the contents around a few times and add the corn flour mixture. When the sauce thicken, turn once more and serve in a deep-sided well-heated dish.