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Three-cup Stewed Chicken
|Three-cup Stewed Chicken|
10 large cloves garlic, peeled and each one cut into four to six pieces
1/2 cup fresh ginger, peeled and cut into one-quarter inch pieces
1 chili pepper, seeded and sliced
1/2 teaspoon ground white pepper
1 two-to-three pound whole chicken, chopped into about twenty pieces
1 tablespoon fresh Chinese basil leaves
1 cup Chinese rice wine
1 cup sesame oil
1 cup mixed dark and thin soy sauce
1 teaspoon granulated sugar or crushed Chinese brown sugar
1.Using a heat-proof stove-top ceramic casserole, fill it with boiling water and discard the water, to pre-heat it.
2. Then put in all the ingredients in the order listed, and place this on high heat until it comes just to the boil, and immediately reduce the heat to a simmer. Cover the casserole for the first ten minutes, then remove the cover and continue simmering for another three quarters of an hour, never stirring the casserole.
3. Remove from the heat source, then stir, and serve.