Original version from Barbara Chau, Livermore, CA.


                                                    Recipe by  Barbara Chau
                                                               443-4522

 This does not have Barbara Chau's name on the paper copy
and does not use her tbsp

                                Red-Cooked  Chicken

1  3-4  lb chicken                    2  medium onions
3-4  slices ginger   root             2  tsp sugar
3-4 TBS oil                           5-6 TBS soy sauce (lt or dk or mixed)
5-6 TBS water                         5-6 TBS sherry

      1.   preheat  the oven  to 350 degrees F.

      2.   Cut  chicken   into  serving  pieces,  then chop each piece
           through the  bone  into thirds.

      3.   peel and  shred  the ginger.   Slice  the onions thinly.

      4.   Heat  the   oil aver moderate   heat.    Add the chicken and
           stir-fry for   3-4 minutes.

      5.   Add  the onions   and ginger.    Stir-fry 2-3 minutes,  then
           sprinkle with the water, soy sauce, and suqar.    Coat chicken
           thoroughly.

      6.   Transfer    the  chicken   and  liquid   to  an  oven-proof
           casserole.   Cover and  cook  1 hour, stirring twice.

      7.   Add  sherry,   stir, and cook  30 more minutes.    Serve with
           rice.

Red-cooked   chicken   reheats very well.   In  fact,  it is better reheated.