Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 | -(up to) |
| 10 cups | Water |
| 3 slices | Fresh ginger root |
| 1 | Or |
| 2 | Scallion stalks |
| 1 | Spring chicken |
| 1 tablespoon | Sherry |
| 1 teaspoon | Salt |
1. Bring water to a boil in a heavy saucepan. Slice ginger root; cut scallion stalk in 1-inch sections, and add to pan.
2. Add chicken, sherry and salt. Cover pan and bring to a boil again over medium heat.
3. Turn off heat and let stand, covered, 1 hour. (Do not remove lid.) Drain, reserving liquid for stock.
4. Let chicken cool; then refrigerate to chill. Chop in 2-inch sections, or carve Western-style. Serve with dips for white cut chicken (see "... Dip for Chicken" recipes: "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy", "Garlic-Soy", "Mustard-Soy" or "Hoisin").
NOTE: To test for doneness, pierce chicken leg with a fork at the end of step 3; if no blood is drawn, the bird is done. Otherwise, bring liquid to a boil again. Turn off heat and let stand, covered, 30 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .