My Mom's Chinese Pot Roasted Chicken

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
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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!
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