| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
|
-(up to) |
| 10 |
c |
Water |
| 1 |
|
(4-5 pound) pullet |
| 4 |
|
Scallion stalks |
INSTRUCTIONS
1. 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.
2. Turn bird over and simmer, covered, 15 minutes more.
3. Turn off heat and let stand, covered, 30 minutes. (Do not remove lid.)
4. 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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