Drunken chicken #2

Yield: 4 Servings

Measure Ingredient
1 Spring chicken
1 tablespoon Sherry
2 slices Fresh ginger root
1 Scallion stalk
4 teaspoons Salt
¾ cup Stock
¾ cup Sherry

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, .

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