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, .