Basic Braised Chicken

Directions

1. 1. With a cleaver, chop chicken in 1-1/2 to 2-inch sections. Trim scallion stalk and slice ginger root.
2. 2. Heat oil in a large heavy pan and brown chicken sections quickly.
3. 3. Add in sherry, soy sauce, water, salt, scallions and ginger root. Bring to a boil; then simmer, covered, 20 to 30 min.
4. 4. Add in sugar and simmer, covered, 10 to 15 min more.
5. 5. Transfer chicken sections to a serving bowl. Strain sauce and pour over.
6. Garnish with Chinese parsley and serve. VARIATIONS:
7. 1. For the scallions, substitute 2 garlic cloves, crushed. For the water, substitute 2 c. sherry.
8. 2. In step 1, rub chicken sections with 1 Tbsp. soy sauce, 1/4 tsp. salt.
9. 3. In step 1, toss chicken sections in a mix of 2 Tbsp. soy sauce, 2 Tbsp. sherry, 1/2 tsp. salt, 1/2 tsp. sugar and a dash of pepper. Let stand 15 min, turning occasionally. Brown as in step 2, but omit steps 3 and 4. Instead add in to chicken 2 c. stock, plus the scallions and ginger root. Bring to a boil; then simmer, covered, 30 to 45 min.
10. 4. In step 2, after browning, remove chicken from pan. Heat 1 more Tbsp. oil. Then add in the scallion stalks, cut in 1/2 inch sections; the ginger slices, and 1 garlic clove, both crushed. Stir-fry 1 or possibly 2 min; then stir in the soy sauce, sherry and water and bring to a boil. Return clicken, add in the salt and sugar, and simmer as in steps 3 and 4 above.
11. 5. During the last 20 min of cooking, add in any of the following:
12. a. 6 Large eggs, hardboiled and shelled; increase the soy sauce (added in step 3) to 3/4 c..
13. b. 4 bamboo shoots, cut in 1-inch sections; and 1 tsp. sugar.
14. c. 15 to 20 dry black mushrooms (soaked); increase the soy sauce (added in step 3) to 3/4 c..
15. d. 6 dry black mushrooms (soaked); and 6 Chinese red dates.
16. e. 1-1/2 pounds string beans, stemmed and cut in 1-1/2 inch sections; increase the soy sauce (added in step 3) to 3/4 c..
17. f. 1 c. celery stalks, cut diagonally in 1-1/2 inch sections; 1 c. cabbage, shredded; and 1/2 c. fresh mushrooms, sliced.
18. g. 1 c. dry black mushrooms (soaked); 1 c. bamboo shoots and 1/2 c. water chestnuts, all sliced. Garnish in step 5 with shredded smoked ham.
19. 6. During the last 10 min of cooking, add in 4 c. Chinese lettuce, cut in 1-inch sections.
20. 7. During the last 5 min of cooking, add in 1 small head cauliflower, broken in flowerets and parboiled.