Serves: 4
Total Calories: 32
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 (search for "Category: White-Cooked or Roast Chicken Dips").
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White Cut Chicken, Young Bird recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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