1. Bone cooked chicken and cut in thin slices. Add sherry and toss. Let
stand 2 hours, turning once or twice. Drain, reserving sherry.
2. Meanwhile extract ginger juice, then mix well with soy sauce, sesame
oil and cup of reserved sherry.
3. Arrange chicken slices on a serving platter. Pour mixture over 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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