INGREDIENTS

INSTRUCTIONS

1. Wipe chicken with a damp cloth. Dry well with paper toweling; or hang up
to dry in a cool, airy place 1 to 2 hours.
2. Rub bird, inside and out, with salt. Refrigerate, covered, overnight.
3. Place chicken in a heatproof bowl. Steam 45 minutes (see "How-to
Section"). Drain, reserving liquid for stock.
4. Smoke chicken, breast-side up, 5 to 10 minutes, with brown sugar (see
"How-to Section").
5. Turn off heat. Let chicken stand, still sealed in, 10 minutes more; then
rub skin with sesame oil. With a cleaver, chop, bones and all, in 2-inch
sections. Serve hot or cold. VARIATIONS:
1. Cook the chicken by the white cut method. Drain and dry. well with paper
toweling. Rub inside and out with the salt. Then pick up step 4.
2. Rub the chicken inside and out with soy sauce. Place in a pan with the
salt and add boiling water to cover. Simmer, covered, 40 minutes. Drain and
dry. well. Then pick up steps 4 and 5.
3. Disjoint the chicken and cut in 10 to 12 Pieces. Place in a pan with 3
cups water; 3 onions, sliced; and 1 teaspoon salt. Bring to a boil; then
simmer, covered, 30 minutes. Add 1/2 cup soy sauce, 3 tablespoons sherry
and simmer, covered, 30 minutes more. Drain and dry thoroughly. Then pick
up step 4, but let stand only 5 minutes in step 5.
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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