CHINESE BEGGAR'S CHICKEN-HYDE PARK

CHINESE BEGGAR'S CHICKEN-HYDE PARK image

Yield 4 servings

Number Of Ingredients 15

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3 -4 cups chicken broth
2 carrots, cut diagonally into 1/2 inch slices
6 scallions, 4 in. length, one chopped
6 large slices ginger, smashed
2 T minced ginger
4 cloves garlic, smashed
1/4 c brown sugar, dark
1/2 c dark soy sauce or combine with light soy sauce
5 whole star anise
3 cinnamon sticks
6 black peppercorns
Use Chinese peppercorn if you can get them and add some 5 spice if you have any.
1/4 - 1/2 c dry sherry or Shao Hsing
1 whole small chicken
cheesecloth

Steps:

Tie anise, peppercorns, smashed ginger , and broken up cinnamon sticks in cheesecloth. In a deep saucepan or small stock pot combine broth, carrots, scallions, garlic, brown sugar, soy sauce and cheesecloth bag and bring to a boil. Simmer, covered, for 20 minutes then uncover and let it concentrate for awhile until somewhat reduced. Add sherry and whole chicken and simmer, covered for about 20 minutes or until chicken is done. (Or, you can make the infusion with 1 cup of water and let it reduce by 1/2) Strain the broth and add the minced ginger and chopped scallions for garnish. Cool and cut up the chicken and serve with some sauce over rice. You should have a lot of cooking liquid left over. SAVE IT and use it again (see above).