1. Wipe chicken with a damp cloth. Rub salt and sherry into its skin.
2. Cut scallion stalk in half; slice ginger root; then place both inside
cavity. Hang bird up to dry in a cool, airy place 1 to 2 hours (see
"How-to Section".)
3. Heat oil. place chicken in a wire basket or large long-handled Chinese
strainer. Lower bird gently into oil and baste constantly inside and out
until it turns golden.
4. Drain on paper toweling. Let cool slightly, then chop in bite-size
pieces. Sprinkle with pepper and serve.
NOTE: The double or triple method of deep-frying can be used here. Lift the
bird out of the oil entirely once or twice and let cool slightly. Reheat
the oil each time.
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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