Preparation:
Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove chicken
neck, heart, gizzard and liver (use in stock pot). Wash chicken and chop
into large chunks. Mix sauce ingredients.
Browning: Add peanut oil to moderately hot wok. When oil is hot, brown
chicken pieces; remove pieces from oil with strainer and drain over bowl.
Slow-cooking: Remove all oil from wok; heat to moderate. Add peel, sherry,
and sauce (remixed first); add boiling water. Bring to simmer. Add chicken
pieces. Cover and simmer for 1 hour or until chicken is tender but still
adhering to bones. When tender, remove pieces from sauce. Transfer 1 cup of
sauce, less the spices, to a saucepan; thicken with cornstarch paste to a
light gravy.
Arrange chicken pieces on large serving platter to resemble the shape of a
chicken. Place bunch of parsley or watercress at the tail, a flower roll at
the head with a piece of star anise for a beak. Pour sauce over chicken when
ready to serve. |
