Yield: 4 Servings
|3 slices||Fresh ginger root (up to)|
|1 teaspoon||Salt (up to)|
|2||Cloves star anise|
|Radishes; cucumbers, celery, etc.|
|Water-cress; parsley or scallions|
1. Wipe chicken with a damp cloth. Trim scallion stalks; slice ginger root.
2. Bring water to a boil in a large heavy saucepan. Add chicken, scallions, ginger root, sherry and salt. Bring to a boil again; then reduce heat and simmer, covered, 30 minutes.
3. Drain chicken and let cool, leaving liquids in pan. Disjoint legs and wings; cut breast in two. Remove skin and bones (but do not discard); then cut meat in either ½-inch cubes or 1/2x2-inch strips.
4. Return skin and bones to liquids in pan. Add peppercorns and star anise.
Bring to a boil; then simmer, covered, 1 hour. Strain, discarding solids.
5. Meanwhile arrange chicken pieces in a deep bowl or mold. Surround decoratively with sliced radishes, diced cucumbers, chopped celery, or parboiled green peas. Pour strained stock over to half cover ingredients.
Let set partially.
6. Add more stock to cover completely. Let cool; then refrigerate overnight.
7. Shred lettuce and arrange on a serving platter.
8. Unmold chicken by dipping bowl quickly in hot water and inverting it onto the serving platter. (Or dip a cloth in hot water, wring out, and wrap around bowl; then invert.) Garnish with water cress, parsley or minced scallions, and serve.
NOTE: This dish, usually made with spring chicken, or chicken breasts, can also be made with a bigger bird if, at the end of step 2, the bird is left in the pan to cool for 3 hours without removing the lid. VARIATION: After step 3, heat 2-½ cups of the stock. Add 1 teaspoon soy sauce, ¼ teaspoon salt and a dash of pepper. Meanwhile dissolve 1 package unflavored gelatin in ¼ cup cold water. Add to heated stock, mixing well. Pour over chicken (and vegetables, if desired) and let cool. Then refrigerate until set. (Omit steps 4, 5 and 6.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .