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Soy Sauce Chicken

Serves: 4

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   4 cups mushroom soy sauce
   3 cups water
   1 cup dry white wine
   1/2 cup sugar
   5 thin slices fresh ginger root
   4 star anise
   3 pounds whole broiler-fryer chicken
   Green Onion Flowers


Heat soy sauce, water, wine, sugar, gingerroot and star anise to boilinb in Dutch oven. Add chicken; heat to boiling. Reduce heat to medium-low; cover and simmer 30 minutes or until done, turning chicken and stirring mixture 2 or 3 times.

Remove chicken from soy sauce mixture; let chicken stand 20 minutes. Chop chicken with cleaver into 2 x 1-inch pieces. Arrange pieces on serving platter in the shape of a chicken; garnish with Green Onion Flowers (see Chicken & Duck).

4 servings

**Leftover soy sauce mixture may be saved in the refrigerator and used to make this recipe again. A pork roast can be prepared using this soy sauce mixture. In that case, increase the simmering time to 1 hour.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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