Free Food Recipes

Ingredients

• 1 medium-sized young chicken (about 1.5 kg/3 1/2 lb)
• 6 slices root ginger
• 15-20 ml (1-1 1/3 tablespoons) ground cinnamon, cloves or nutmeg or, if available 12 ml (3/4 tablespoon) five-spice mixture in pieces, not powder
• 3 stalks spring onion
• 30 ml (2 tablespoons) wine sediment paste (otherwise use30 ml/2 tablespoons brandy)
• 90 ml (6 tablespoons) dry sherry

Serve 8-10

** Free Food Recipes **

Method:

1. Plunge the chicken into a large pan of boiling water, parboil it for 5 minutes and drain. Cool by plunging into a basin of cold water. Drain again and dry.

2. Heat a large pan 01 water, adding the ginger. When the water starts to boil, add the chicken. Reduce the heat as soon as the contents re-boil, and simmer gently for 30 minutes.

3. Remove and drain the chicken, and chop it into quarters. When the chicken pieces are cool, rub them with the salt, ground cinnamon, cloves and nutmeg (or add the five spice mixture) and freshly-cut spring onion sections. Mix thoroughly.

4. Place the chicken in a large basin in the refrigerator for 5-6 hours. Shake the chicken pieces free of seasoning, ingredients, and transfer them to a bowl or ceramic casserole with a lid.

5. Sprinkle and rub the chicken with wine sediment paste or brandy, then add the dry sherry. Cover the bowl or casserole firmly, shake to mix the contents, and chill in the refrigerator overnight.

6. Take out the chicken quarters. Chop each quarter again through the bone into 5-6 pieces. Arrange neatly on a serving dish, placing the irregular pieces at the bottom and the meatier pieces on top.