Yield: 8 Servings
|2 \N||Scallion stalks|
|4 slices||Fresh ginger root|
|1 \N||Cup soy sauce|
|½ cup||Sherry (up to)|
|1 \N||(4-5 pound) chicken|
1. Cut scallion stalks in 2-inch sections. Slice ginger root. Place in a large heavy saucepan along with soy sauce, sherry, water, sugar and salt.
Bring to a boil.
2. Wipe chicken with a damp cloth and add. Bring to a boil again; then cook, covered, 15 minutes over medium heat. Turn off heat, but do not remove lid. Let stand 20 minutes. Meanwhile preheat oven to 450 degrees.
3. Drain chicken, reserving liquid for "master sauce" (see recipe). Place bird on a rack over a drip pan containing several inches of water. Roast until well browned (about 15 minutes).
4. With a cleaver, chop bird, bones and all, in 2-inch sections. Arrange, skin-side up, on a serving platter. Serve with "Basic pepper-salt dip" (see recipe).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .