Serves: 4
Total Calories: 174
1. Wipe chicken with a damp cloth. Rub sherry into chicken cavity. Slice ginger root, cut scallion stalk in two then place inside cavity.
2. Put bird in a heatproof bowl and steam 1 hour (see HOW-TO, _Steaming).
3. Drain chicken, reserving liquid for stock. Let cool then quarter bird and sprinkle with salt. Place in a covered dish let stand overnight at room temperature.
4. Combine stock and remaining sherry and pour over chicken. Refrigerate, covered, overnight. Then with a cleaver, chop in 1 1/2- to 2-inch sections and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Drunken Chicken II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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