INGREDIENTS

INSTRUCTIONS

1. Place chicken in a pan with cold water to cover. Cut scallion in 1-inch
sections and slice ginger root; add to pan. Bring to a boil; then simmer,
covered, about 1 hour. Drain, reserving liquid for stock.
2. Let bird cool; then bone and (leaving skin on) cube chicken, or cut in
1x2-inch strips.
3. Combine cornstarch, sherry and soy sauce. Add to chicken and toss
gently. Let stand 15 minutes, turning occasionally. Meanwhile heat oil.
4. Add chicken, several pieces at a time, and deep-fry until crisp and
golden (about 1 minute). Drain on paper toweling.
NOTE: Depending on the size and toughness of the bird, simmering time can
vary from 30 minutes to 1-1/2 hours. The chicken should be cooked until
just about done. VARIATIONS:
1. In step 1, add 1 tablespoon sherry and 1 tablespoon soy sauce to water.
2. In step 2, disjoint chicken. Drain and dry well. Brush with 1/2 cup soy
sauce and deep-fry (omit step 3). Chop in bite-size pieces and serve.
3. In step 3, substitute a batter of 3 tablespoons flour; 1 egg, beaten;
1/2 teaspoon salt; and 1 to 2 tablespoons stock.
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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