| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 11 | Whole Scallions | |
| 1 1/2 | tb | Kosher Salt |
| 1 | tb | Gingerroot; Minced |
| 2 | tb | Dry Sherry |
| 1 | Whole Chicken; 3 Lbs. | |
| 1 | hour. |
INSTRUCTIONS
1. Chop 10 of the scallions into three parts. 2. Mix the salt, gingerroot, and sherry. 3. Rub this mixture thoroughly inside and outside the chicken. 4. Stuff the chopped scallions into the chicken cavity and let it stand for Cooking: 1. Place the chicken on a heatproof plate. 2. Put in steamer and steam over boiling water for 40 minutes. 3. Chop the chicken into bite-size pieces. 4. Finely chop the remaining scallions to garnish the chicken. Makes 3 to 8 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary" <diane@keyway.net> on Nov 11, 1997
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