Contributed by: Harriet Mills
1 (5-6 lbs.) chicken, whole or cut up
1 wedge ginger root (size of 50¢ piece)
1 clove garlic
4 T. sugar (or to taste)
1 c. water
1 star anise
2 tsp. sherry
1 c. light soy sauce (regular supermarket type)
1 c. dark soy sauce (regular soy sauce will do)
Wash chicken thoroughly and dry with paper towels. Some people hang chicken up for a few hours before cooking. This insures greater absorption of sauce and therefore a darker, more appealing color. Smash wedge of ginger and bruise garlic. Mix all ingredients together. Bring combined ingredients to boil, and add whole chicken. Simmer for 20 minutes on each side (total of 1 hour 20 minutes; less for cut up chicken), basting often. Remove and cool. Chop chicken, if whole, into bite sized pieces to serve. Heat sauce and pour 1/4 cup over chicken. Serves 5 to 6.
This is best served cold. I personally do not reheat the sauce and pour it over the chicken. I find the chicken very nice for buffets, picnics and general icebox consumption. The sauce can be kept for quite awhile in the refrigerator and used to cook more chicken. I recommend spicing it up a bit with a bit of new ginger, garlic, and a little more soy sauce.
Home is the place where we grumble the most and are treated the best.