Recipe - Basic Steamed Spring Chicken

1 Spring chicken
2 tablespoon Sherry
1 teaspoon Salt
2 Or
3 sl Fresh ginger root
1 Scallion
1 cup Stock or water

1. Rub chicken inside and out with sherry and salt. Place bird in a
heatproof bowl.

2. Slice ginger root and trim scallion stalk; place inside bird's cavity.
Then pour stock over.

3. Steam until done (35 to 40 minutes). See "Howto Section".

NOTE: This chicken can be served hot or cold. When using it for cold
dishes, remove skin, slice meat thin and serve either in salads or with
dips for whitecut chicken. (See following recipes for "... Dip for
Chicken": "SoyOil", "OilSalt", "Chicken FatSoy", "GarlicSoy",
"MustardSoy" or "Hoisin".) VARIATIONS:

1. In step 1, rub the chicken first with 2 tablespoons soy sauce, then with
1 tablespoon peanut oil and a few drops of sesame oil.

2. Add the sherry, salt, scallion and ginger root to the stock instead of
the chicken.

3. After step 3, transfer 1 cup of chicken liquid to a large saucepan. Add
4 tablespoons soy sauce, 1 tablespoon sugar and One half teaspoon sesame oil.
Heat slowly, stirring. Then add chicken and cook over medium heat, turning
frequently until bird is evenly colored. Let cool slightly. With a cleaver
chop, bones and all, in 1One half inch sections; or carve Westernstyle. Serve
hot or cold, garnished with Chinese parsley.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.