1. Rub chicken inside and out with sherry and salt. Place bird in a
heatproof bowl.
2. Slice ginger root and trim scallion stalk; place inside bird's cavity.
Then pour stock over.
3. Steam until done (35 to 40 minutes). See "How-to Section".
NOTE: This chicken can be served hot or cold. When using it for cold
dishes, remove skin, slice meat thin and serve either in salads or with
dips for white-cut chicken. (See following recipes for "... Dip for
Chicken": "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy", "Garlic-Soy",
"Mustard-Soy" or "Hoisin".) VARIATIONS:
1. In step 1, rub the chicken first with 2 tablespoons soy sauce, then with
1 tablespoon peanut oil and a few drops of sesame oil.
2. Add the sherry, salt, scallion and ginger root to the stock instead of
the chicken.
3. After step 3, transfer 1 cup of chicken liquid to a large saucepan. Add
4 tablespoons soy sauce, 1 tablespoon sugar and 1/2 teaspoon sesame oil.
Heat slowly, stirring. Then add chicken and cook over medium heat, turning
frequently until bird is evenly colored. Let cool slightly. With a cleaver
chop, bones and all, in 1-1/2- inch sections; or carve Western-style. Serve
hot or cold, garnished with Chinese parsley.
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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