Brandied Chicken
- 1 whole roasting chicken, rinsed and trimmed of excess fat
- ¼ cup vegetable oil
- 6 tablespoons soy sauce
- 2 tablespoons black soy sauce
- 1 teaspoon salt
- 8 cloves garlic, minced
- 2 shots brandy
- 1 (1-inch) piece ginger, sliced
Instructions:
Be careful when you are lowering the bird into the scalding water.
- Fill a pot large enough to hold the whole chicken approximately full of water. Bring the water to a boil over high heat. Reduce the heat to medium and carefully add the chicken to the pot. Adjust the heat so that the water is just simmering.
- Poach the whole chicken for 20 to 30 minutes or until cooked through. Carefully remove the chicken from the pot, making sure to drain the hot water from the cavity of the bird. Set the chicken aside to cool.
- Remove the skin from the bird and discard. Remove the meat from the chicken and cut it into 1-inch pieces; set aside. (This portion of the recipe can be done 1 or 2 days in advance.)
- Add the oil to a large skillet or wok and heat on medium. Add the soy sauces, salt, and garlic. Stir-fry until the garlic begins to soften, about 30 seconds to 1 minute.
- Add the chicken pieces, stirring to coat. Stir in the brandy and the ginger.
- Cover the skillet or wok, reduce the heat to low, and simmer 5 to 10 more minutes.