My Mom's Chinese Pot Roasted Chicken |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My Mom took the orginial recipe and made it her own. It is still quick, cheap and cost less than the orginigal Chinese Pot Roasted Chicken. This is one of my favorite recipes. I enjoy this over rice. So easy and simple, I think anyone can fix this and really enjoy serving to family and friends. Ingredients:
3 lbs cut-up chicken |
1/4 cup soy sauce |
1 tablespoon dry vermouth |
garlic |
2 stalks celery, cut 1/4-inch diagional pieces |
2 green onions, cut 1-inch pieces, tops included |
2 tablespoons soy sauce |
1 teaspoon sugar |
3/4 cup water |
1 tablespoon cornstarch |
2 tablespoons soy sauce |
Directions:
1. Marinate chicken in 1/4 cup soy sauce for 15 minutes.
2. Brown chicken slowly in oil.
3. Then add vermouth simmer for 30 minutes or until tender.
4. Remove chicken set aside.
5. Add celery and onions to pan. Cook for 1-2 minutes.
6. In a 1 cup measure take the soy sauce used to marinate chicken, add.
7. 3/4 cup of water, add rest of ingredients and enough water to measure 1 cup. Stir to mix. Cook until thickened.
8. Put chicken back into pan and stir to cover.
9. Enjoy.
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