WOK-BRAISED WHOLE CHICKEN

1 whole chicken
3 tablespoons vegetable oil
1 tablespoon peanut oil
2 tablespoons dark brown sugar
5 tablespoons tamari sauce
1/2 cup water
2 cloves garlic, crushed
1 small red onion, chopped
1 fresh red chili pepper, chopped
GARNISHES:
celery leaves
snipped chives

In wok, place vegetable and peanut oils. Add sugar and heat gently to caramelize.

Stir in tamari sauce and mix well. Place chicken in wok and turn to coat evenly. Add water, garlic, onion and chili pepper. Cover and simmer 1 hour or until chicken is tender, turning every 15 minutes. Remove chicken from wok and set aside to rest.

Increase heat under wok and cook until sauce thickens, about 10 minutes.

Cut chicken into pieces and arrange on serving plate. Drizzle sauce over chicken and garnish with celery leaves and chives. Pour remaining sauce into serving dish and pass at table.

Makes 4 servings
From: Frank Millard, Janesville, WI - 2007 Finalist, National Chicken Contest
Adapted from source: National Chicken Council and Poultry and Egg Association