Yield: 4 Servings
|1 \N||Spring chicken|
|2 slices||Fresh ginger root|
|1 \N||Scallion stalk|
1. Wipe chicken with a damp cloth. Rub sherry into chicken cavity. Slice ginger root, cut scallion stalk in two; then place inside cavity.
2. Put bird in a heatproof bowl and steam 1 hour (see "How-to Section").
3. Drain chicken, reserving liquid for stock. Let cool; then quarter bird and sprinkle with salt. Place in a covered dish; let stand overnight at room temperature.
4. Combine stock and remaining sherry and pour over chicken. Refrigerate, covered, overnight. Then with a cleaver, chop in 1-½ to 2-inch sections and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .