CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
8 |
|
-(up to) |
10 |
c |
Water |
3 |
sl |
Fresh ginger root |
1 |
|
Or |
2 |
|
Scallion stalks |
1 |
|
Spring chicken |
1 |
tb |
Sherry |
1 |
ts |
Salt |
INSTRUCTIONS
1. Bring water to a boil in a heavy saucepan. Slice ginger root; cut
scallion stalk in 1-inch sections, and add to pan.
2. Add chicken, sherry and salt. Cover pan and bring to a boil again over
medium heat.
3. Turn off heat and let stand, covered, 1 hour. (Do not remove lid.)
Drain, reserving liquid for stock.
4. Let chicken cool; then refrigerate to chill. Chop in 2-inch sections, or
carve Western-style. Serve with dips for white cut chicken (see "... Dip
for Chicken" recipes: "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy",
"Garlic-Soy", "Mustard-Soy" or "Hoisin").
NOTE: To test for doneness, pierce chicken leg with a fork at the end of
step 3; if no blood is drawn, the bird is done. Otherwise, bring liquid to
a boil again. Turn off heat and let stand, covered, 30 minutes more.
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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