| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1 | tb | Sherry |
| 2 | sl | Fresh ginger root |
| 1 | Scallion stalk | |
| 4 | ts | Salt |
| 3/4 | c | Stock |
| 3/4 | c | Sherry |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. Rub sherry into chicken cavity. Slice ginger root, cut scallion stalk in two; then place inside cavity. 2. Put bird in a heatproof bowl and steam 1 hour (see "How-to Section"). 3. Drain chicken, reserving liquid for stock. Let cool; then quarter bird and sprinkle with salt. Place in a covered dish; let stand overnight at room temperature. 4. Combine stock and remaining sherry and pour over chicken. Refrigerate, covered, overnight. Then with a cleaver, chop in 1-1/2 to 2-inch sections 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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