My Mom's Chinese Pot Roasted Chicken
"My Mom took the orginial recipe and made it her own. It is still quick, cheap and cost less than the orginigal Chinese Pot Roasted Chicken.
This is one of my favorite recipes. I enjoy this over rice. So easy and simple, I think anyone can fix this and really enjoy serving to family and friends."
photo by seritterbusch
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 3 lbs cut-up chicken
- 1⁄4 cup soy sauce
- 1 tablespoon dry vermouth
- garlic
- 2 stalks celery, cut 1/4-inch diagional pieces
- 2 green onions, cut 1-inch pieces, tops included
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 3⁄4 cup water
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
directions
- Marinate chicken in 1/4 cup soy sauce for 15 minutes.
- Brown chicken slowly in oil.
- Then add vermouth simmer for 30 minutes or until tender.
- Remove chicken set aside.
- Add celery and onions to pan. Cook for 1-2 minutes.
- In a 1 cup measure take the soy sauce used to marinate chicken, add.
- 3/4 cup of water, add rest of ingredients and enough water to measure 1 cup. Stir to mix. Cook until thickened.
- Put chicken back into pan and stir to cover.
- Enjoy.
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Tweaks
-
I first came across this recipe on a neck tag attached to a Kikkoman soy sauce bottle in the mid-1990s..and made it many times. I forgot about it over the years and wanted to do something with an abundance of celery and green onions I had on hand and thought of this...Google’d it...and Voila! I found it! Thanks for posting it. Anyway, I tweaked it by using sesame oil, adding a couple of pieces of garlic, and omitting the sherry and used sweet rice wine vinegar, and didn’t want to use mushrooms as they tend to muddy sauces...though I do love them. I also went heavy-handed on the green onions as well as with the celery for extra flavor and texture. My significant-other loved it! -
