From the kitchen of Mary Orme ‘77
While I was a student at USU, I had a roommate Lucy Chen from Taiwan. She would cook us a traditional Chinese meal once a week. I learned many of them. She gave me a copy of her favorite cookbook which is written in Chinese and English. This recipe is my favorite.
1 ¾ pound whole chicken or chicken pieces
6-8 cups carrots, peeled and cut into 1” pieces
2-3 green onions, julienned
1” piece of fresh ginger, peeled and cut into small sticks
4 star anise
½ cup soy sauce
COOK ingredients together for 1.5 hours on a stovetop or 6-8 hours in a slow cooker. (If using whole chicken, remove the chicken and let cool before handling and cut chicken into pieces.)
SERVE chicken with cooked rice or noodles. Noodles are preferred and taste best if they are cooked in the leftover stock.