1. Wipe chicken with a damp cloth and truss (see "How-to Section").
2. Bring water to a rolling boil in a large heavy saucepan. Add salt and
carefully lower in chicken. Cover pan tightly and turn off heat at once.
Let stand to cool for an hour or so without removing lid.
3. Drain chicken, reserving liquid for stock. Place bird in large bowl or
glass container and add sherry to cover. Seal container tightly. Place in
coolest part of refrigerator; let stand 7 days.
4. Drain chicken, reserving sherry (which can be reused in cooking). Remove
string. Then, with a cleaver, chop chicken, bones and all, in 2-inch
sections. Serve cold. VARIATIONS:
1. For the sherry, substitute sauterne.
2. In step 2, add to boiling water 1 scallion stalk, cut in 1-inch
sections; and 2 garlic cloves, crushed.
3. For a 3- to 4-Pound chicken, simmer 30 minutes in step 2, instead of
turning off the heat and letting the chicken stand. Then drain bird, let
cool and dry; and refrigerate overnight. Cut chicken in half and pick up
steps 3 and 4.
MUST LET STAND IN REFRIGERATOR
FOR 7 DAYS!
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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