INGREDIENTS

INSTRUCTIONS

GARNISH
Any large pot that will hold a  deep sided plate such as a pie tin will
work. Put a few inches of  water in the pot and then put an inverted dish
or wide can with the ends removed in the water and then place the plate on
the  support. Anything that will hold the plate above the water and let the
steam circulate will work. Bring the water to a boil and put the chicken in
the pot. Cover tightly and let steam for 45 minutes to an hour, depending
on the size of the bird and how well done you want it. Turn off the heat,
remove the lid and let the steam disperse. Remove the chicken and let it
cool until you can handle it comfortably. While the chicken steams, heat
the oil quite hot and then let it cool. Rub or brush the oil over the
chicken and then the salt. At this point, you can bone and shred the
chicken, cut it into Chinese style serving pieces or just disjoint it
western style. Place on a bed of greens --lettuce or whatever you like.
Heat the sesame oil in a small  pan and brown the ginger. Add soy sauce,
teriyaki sauce and sugar, stirring to dissolve the sugar. Pour sauce over
the chicken and serve warm or at room temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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