| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(4-6 pound) fowl |
| 2 |
|
Scallion stalks |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
|
|
Water to cover |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. 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.
2. Turn off heat and let stand, covered, 30 minutes more. (Do not remove
lid.)
3. 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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