What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6929461 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Imperial Chicken


Imperial Chicken
1 whole three to four pound chicken
1 large knob fresh ginger, slivered thin
1/4 cup small dried shrimp
1 stick cinnamon
1/2 teaspoon cloves
4 star anise
1 teaspoon fennel seeds
1 teaspoon Sichuan pepper or coarsely ground white peppercorns
1 cup Chinese rice wine
1 Tablespoon sacha or XO sauce
1/4 cup cold tea or chicken broth
1. Bring large pot of water to the boil, insert chicken and add more boiling water to cover. Return water to the boil, tightly cover the pot, turn off the heat and allow to sit for forty minutes. Then remove chicken and when cool, chop into serving pieces. Strain the soup and reserve for another purpose.
2. Bring ginger, shrimps, cinnamon, cloves, star anise, fennel seeds, pepper, and two cups of water to the boil. Simmer for five minutes, then pour over chicken pieces and marinate for two hours in the refrigerator, periodically spooning the liquid over the chicken, if needed.
3. Remove the chicken and serve with the mixture of sacha sauce and tea as a dipping sauce.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720