| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(4-5 pound) chicken |
| 8 |
c |
Water |
| 1 |
|
Scallion stalk |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Sherry |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Place chicken and cold water in a pan. Bring to a boil; then reduce heat
to low. Skim surface to clear.
2. Meanwhile mince scallion and ginger root; then add, along with sherry,
salt and pepper. Simmer, covered, 2 hours.
3. Remove bird and let cool slightly; then cut up (see "How-to Section")
and arrange on a serving platter. Serve with any dip for white cut chicken
(see recipes "Simple Sauce ...", "Egg Yolk Sauce ...", or "Milk Sauce for
White-Cut Chicken").
4. Reheat soup and serve in individual bowls. VARIATIONS:
1. In step 2, add with other ingredients 1/2 cup bamboo shoots and 3 dried
black mushrooms (soaked), both sliced.
2. During the last 30 minutes of cooking, add 1 or more slices smoked ham
and 2 cups Chinese lettuce, cut io 1-inch sections.
3. In step 3, thinly slice only the white meat (reserving rest of chicken
for other dishes). Return white meat to soup along with several thin slices
of smoked ham and 1 teaspoon soy sauce. Simmer 10 to 15 minutes more and
serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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