Ingredients
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1 1/2
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1
-
1
-
-
1
-
1
-
3
-
1
-
1
-
1
-
-
-
-
-
Directions
Golden Chicken, Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong., This was pretty good. The seasonings were very different and I really liked that it cooks on the stove top. The consistency of the chicken was a little too soft for us even though used your great directions for timing and heat levels. It smelled wonderful when it was cooking and made the whole house smell wonderful. *Made for ZWT*
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Steps
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1
Done
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Wash Chicken Well and Pat Dry With Paper Towels. |
|
2
Done
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Place Ginger and Spring Onion in the Cavity of the Chicken. |
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3
Done
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Bring the Sauce Ingredients to the Boil in a Saucepan Large Enough to Hold the Chicken. Make Sure Honey and Sugar Dissolve Completely. |
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4
Done
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Place the Chicken in the Saucepan With the Sauce. Bring Back to the Boil, Basting the Sauce Over the Chicken, Then Reduce Heat to a Low Simmer. |
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5
Done
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Simmer the Chicken For 15 Minutes; the Sauce Should Be Just Bubbling. Turn the Chicken Over to Cook For Another 15 Minutes, Then Return the Chicken to Its Back Again For a Final 25-30 Minutes of Low Simmering. |
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6
Done
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the Chicken Is Cooked When the Flesh on the Drumstick Has Shrunk Back from the Bone. |
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7
Done
|
Remove the Chicken to Cool to Room Temperatures, Then Chop Into Pieces, Chinese Style, For Serving. |
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8
Done
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to Serve, Spoon About 3 Tablespoons of the Reheated Sauce Over the Chicken and Garnish Attractively With Fresh Spring Onion Curls. |
