| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 2 | sl | Fresh ginger root |
| 1 | Scallion stalk | |
| 2 1/2 | c | Water |
| 1 | (large) chicken breast | |
| 1/2 | ts | Salt |
| 1/2 | c | Sherry |
INSTRUCTIONS
1. Slice ginger root. Cut scallion stalk in 2-inch sections. 2. Bring water to a boil. Add chicken breast, ginger root and scallion. Simmer, covered, 10 minutes. 3. Turn off heat but do not remove lid. Let stand 10 minutes more. Drain chicken, reserving liquid for stock. 4. Skin and bone chicken breast. Then sprinkle with salt. Place in a container and pour sherry over. Cover tightly and refrigerate overnight. Drain, cut in 1-inch cubes 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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