CHICKEN IN BROWN SAUCE

"Serve with rice and a green vegetable and call it a banquet."

1/4 cup sherry
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 whole chicken (2 1/2 pounds)
1 green onion, cut in 1-inch pieces
4 slices fresh gingerroot
1 cup chicken stock (from steaming chicken)
1/3 cup soy sauce
3 tablespoons sesame oil
1 tablespoon sugar

Mix sherry, salt and pepper; rub chicken inside and out with mixture. Put onion and ginger inside chicken and put chicken in a steamer. Cover and steam 30 minutes, or until tender. (Chicken can be put on a trivet in a kettle with 1/2 cup water and steamed.)

Mix remaining ingredients in a large kettle. Add chicken and simmer, turning chicken constantly, until it takes on a rich, brown color.

TO SERVE:
Disjoint chicken. Cut wings, backs, thighs and drumsticks in 2 pieces with a heavy Chinese knife or cleaver. Cut breast in half lengthwise, then cut each piece crosswise in 3 pieces. Arrange the wings and backs on a warm platter, put breast meat on top, keeping shape of breast as much as possible, and arrange drumsticks and thighs around edges.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #75 - Chinese Cooking, Fawcett Publications, Inc., April 1963