Yield: 4 Servings
|1||4-5 lb young hen|
1. Prepare a white-cut chicken (see recipe "White Cut Chicken").
2. With a cleaver, chop chicken, bones and all, in 2-inch sections.
Arrange on a serving platter, skin side up. (You may, if you wish, bone it first, then either slice chicken thin or cut in strips. ) 3. Serve in any of the following ways: Garnish with smoked ham, slivered; and scallions and Chinese parsley, minced.
Rub a few drops of sesame oil on the chicken skin; serve a soy sauce dip on the side.
Sprinkle 1 or 2 tablespoons soy or oyster sauce over the chicken, or use in larger quantities as a dip.
Sprinkle a mixture of 3 tablespoons honey, 1-½ tablespoons oyster sauce and ½ teaspoon salt over chicken; garnish with 2 slices fresh ginger root and 2 scallions, minced.
NOTE: See section on Seasonings and Sauces for other dip suggestions.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .