My mother originally got this recipe, or the basis for how it evolved as a recipe for "Shanghai Duck", from a
cooking show called "Joyce Chen Cooks" during the late 1960s. It was a favorite
of my family for years. As a "starving college student" and at times thereafter, I could not afford duck, so I substituted chicken instead. I preferred the chicken because it was less greasy than duck, and I believe it tastes better.
The recipe itself is wheat free. However, a lot of commercial soy sauce contains
wheat. I have found that the cheaper soy sauces, such as house brands and
generics found in many chain grocery stores are often wheat free.
Guna - Tamas, with small amounts of both Rajas and Satva
- 1 frying chicken
- 3 bunches green onions
- 1/2 cup sugar or honey
- 3 slices ginger root
- 1 drop anise extract
- 1 cup soy sauce
- Rinse chicken, and remove and discard kidneys.
- Cut ends off of green onions. Place them around the insides of a small dutch oven, as if to make a "nest".
- Place chicken on top of this, breast side down. <
li>Add sugar or honey, ginger, anise, and soy sauce.
- Giblets may be placed in along side chicken if you wish.
- Cover, and simmer on low. In approximately 90 minutes, turn chicken.
- Continue to simmer for another 90 minutes.
- For last 15 minutes of cooking, remove cover. Increase heat to medium high. As liquid boils, spoon this constantly over chicken. Continue until there is approximately 1/2 cup of liquid remaining.
Yield: 4 servings
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Copyright 2004, 2005, 2006 by Elizabeth Harper
- Serve immediately with rice, stir-fried pea pods and stir-fried spinach.
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