Serves: 8
Total Calories: 16
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 (search for "Category: White-Cooked or Roast Chicken Dips").
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White Cut Chicken, Stewing Fowl recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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