Sweet and Salty Chinese Chicken

SWEET AND SALTY CHINESE CHICKEN

I was looking for something "different" out of my oldest recipes today. It was like taking a walk down memory lane. I found recipes that I thought were long gone. Since today was Valentines day I wanted to fix my husband something special, BUT I wanted something that could go with potato salad. (I woke up wanting some.)

You know those little recipe books that you pick up next to selected grocery items? Well, at some point back in the early 80's I picked one up by Holland House called, Cooking With Wine: Selected Recipes Featuring Holland House Cooking Wines.

I found two recipes that I had most of the items for and a third I had everything for. So for supper tonight I picked SWEET AND SALTY CHINESE CHICKEN. Yum! Where I have differed from the recipe I have used italics.

• 3 Tablespoons butter or margarine
• 3 scallions, chopped, including greens/I used an entire bunch of green onions, tops and all
• 1/2 teaspoon ground ginger
• 4 each chicken drumsticks, thighs and wings/I used 3 large chicken breasts sliced length wise
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/3 Holland House Sherry Cooking Wine
• 2 cups warm water

Melt butter or margarine in large skillet or frying pan. Add scallions and ginger, then add chicken pieces and brown lightly on both sides. In a small mixing bowl, blend remaining ingredients. Add to chicken and bring to a boil. Reduce heat, cover and simmer for 1 hour 40 minutes. Turn every 25 minutes. Uncover, increase heat and cook another 15 minutes, or until broth is thickened and coats chicken. Serve hot or cold. Serves 4-6.  NOTE: After bringing the sauce to a boil, I turned down the  chicken to about a medium heat and left it, covered, until it began to thicken, about 45 min. I uncovered it and cooked it about 14 minutes more and turned it off.

I served it with... drum roll please... yep! Potato Salad and left over Ramen Salad. Ta-Da!

Enjoy!

Kerri Downey