| 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
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”