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Three-cup Stewed Chicken


Three-cup Stewed Chicken
10 large cloves garlic, peeled and each one cut in four to six pieces
½ cup fresh ginger, peeled and cut into one-quarter inch pieces
1 chili pepper, seeded and sliced
½ 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, then discard the water, this will pre-heat it.
2. Next put in all the ingredients in the order listed, and place this on high heat until it comes just to the boil, then immediately reduce the heat to a simmer, and cover the casserole for ten minutes, then remove the cover and continue simmering for another forty-five minutes. Do not stir.
3. Remove from the heat source, then stir, and serve.

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