Recipe - White Cut Chicken (Stewing Chicken)

1 (46 pound) fowl
2 Scallion stalks
2 Or
3 sl Fresh ginger root
Water to cover
1 teaspoon Salt

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
2inch sections or carve Westernstyle. Serve with dips for whitecut
chicken. (See following recipes for "... Dip for Chicken": "SoyOil",
"OilSalt", "Chicken FatSoy", "GarlicSoy", "MustardSoy" or "Hoisin".)

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