Chinese-Style Chicken Pot Roast - Kraft Recipes Top
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Chinese-Style Chicken Pot Roast

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  • Rub chicken with 1/4 cup of soy sauce and let stand 15 minutes.
  • Brown chicken slowly in oil, add sherry and simmer for 30 minutes until tender. Cut celery into 1/4" diagonal slices, green onions in 1" pieces.
  • Remove chicken from pan, and add celery, and onion to pan. Cook for 1-2 minutes. Combine rest ingredients and 3/4 cup water. Stir into pan and cook until thick.


This is the original recipe. Then I change it. 1. I use dry vermouth instead of sherry. 2. I save the soy sauce from rubbing on the chicken. I add enough water to bring the amount back to 1/4 cup and add 1 - 2 tsp. of cornstarch to thicken up the sauce. 3. This makes the amount of sauce great to put over rice plus I like more sauce than you get from the original recipe.

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