INGREDIENTS

INSTRUCTIONS

Bring water to a boil in a heavy saucepan and add chicken. Cut
scallion stalks in 1-inch sections and add. Bring to a boil again;
then simmer, covered, 15 minutes. Turn bird over and simmer, covered,
15 minutes more. Turn off heat and let stand, covered, 30 minutes.  (Do
not remove lid.) Drain, reserving liquid for stock. Let bird  cool;
then refrigerate. Chop in 2-inch sections, or carve  Western-style.
Serve with dips for white-cut chicken. (See following  recipes for "...
Dip for Chicken": "Soy-Oil", "Oil-Salt", "Chicken  Fat-Soy",
"Garlic-Soy", "Mustard-Soy" or "Hoisin".)  NOTE: Some cooks, after step
3, rinse the bird under cold running  water to make the skin smooth and
firm. VARIATION: In step 1, omit  scallions, and add 3 slices fresh
ginger root; 2 onions, sliced; and  6 celery stalks, cut diagonally in
1/2-inch sections.  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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Nutrition (calculated from recipe ingredients)
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Calories: 42
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 2189.4mg
Potassium: 330.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 6.8g