| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | 4-6 pound fowl | |
| 2 | Scallion stalks | |
| 2 | Or | |
| 3 | Fresh ginger root | |
| Water to cover | ||
| 1 | t | Salt |
INSTRUCTIONS
Place chicken in a heavy saucepan. Slice scallion stalks and ginger root and add, along with cold water and salt. Bring to a boil; then cook, covered, over medium heat 30 minutes. Turn off heat and let stand, covered, 30 minutes more. (Do not remove lid.) Drain, reserving liquid for stock. Let 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".) 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: 49
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 413.1mg
Potassium: 10.8mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: <1g
Protein: 1g