Free Food Recipes

Ingredients

• 1 medium chicken (about 15-2 kg/3 1/2-4 1/2lb)
• 10 ml (2 teaspoons) salt
• 30 ml (2 tablespoons) soy sauce
• 45 ml (3 tablespoons) Chinese yellow wine or dry sherry
• oil for deep-frying
• 3 stalks spring onion
• 1.25 liters (2 1/2pints) chicken stock
• 3 slices root ginger
• 1 chicken stock cube
• 30ml (2 tablespoons) soy sauce
• 250-375 ml (1/2-3/4 pint) red (grape) wine

Serve 8-10

** Free Food Recipes **

Method:

1. Clean the chicken thoroughly, remove head and claws and rub both inside and out with the salt, soy sauce and yellow wine. Leave to marinate for 3 hours.

2. Heat the oil in the deep-fryer. Deep-fry the chicken for 3-4 minutes and drain. Cut the spring onions into medium-sized sections.

3. Heat the stock and root ginger in a large casserole. When they start to boil, add the chicken. Cover the casserole and put it into a preheated oven at 200°C (400°F)/Gas 6 for 2 1/2- hours, turning the chicken over after the first and second hour.

4. Take the lid off the casserole, add the stock cube, soy sauce, spring onion and red wine. Stir them together, and leave to cook for another 20 minutes. Serve in the casserole at the table.

Note: The aroma of the wine, the tenderness of the chicken, and the richness of the soup make this Chinese version of coq au vin very appealing.