Simmered Chinese Chicken

• 1 (4 lb) whole chickens
• 1 tablespoon vegetable oil
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 1 tablespoon catsup
• 1/4 cup dry sherry or 1/4 cup apple juice
• 1/2 teaspoon crushed red pepper flakes
• 1 clove garlic (crushed)
• 1 green onion (sliced diagonally, small pieces)
• 2 tablespoons cornstarch
• 1 tablespoon water

1. Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
2. Heat the oil in a large dutch oven or soup pan.
3. Brown the chicken on all sides.
4. Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
5. Pour mixture over chicken.
6. Cover and simmer 45 minutes.
7. Remove the chicken to a serving platter.
8. Dissolve the 2 T of cornstarch in 1 T of water.
9. Add to the sauce in the pan, over low heat, to thicken.
10. Pour sauce over chicken.
11. We serve this with rice and pour the sauce over the rice as well.

whole chickens, vegetable oil, soy sauce, brown sugar, water, catsup, sherry, red pepper, clove garlic, green onion, cornstarch, water

Taken from www.food.com/recipe/simmered-chinese-chicken-101777 (may not work)