Serves: 4
Total Calories: 174
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 HOW-TO, _Steaming.
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 white-cut chicken. (Search for "Category: White-Cooked or Roast Chicken Dips".)
VARIATIONS:
* 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.
* Add the sherry, salt, scallion and ginger root to the stock instead of the chicken.
* After step 3, transfer 1 cup of chicken liquid to a large saucepan. Add 4 tablespoons soy sauce, 1 tablespoon sugar and 1/2 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 1 1/2-inch sections or carve Western-style. Serve hot or cold, garnished with Chinese parsley.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Steamed Spring Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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