Title: Cold Sherry Chicken
Categories: Appetizer
Yield: 8 Servings

1 Cooked chicken
2 c Sherry
1 ts Ginger juice
1 tb Soy sauce
1/2 ts Sesame oil

1. Bone cooked chicken and cut in thin slices. Add sherry and toss. Let
stand 2 hours, turning once or twice. Drain, reserving sherry.

2. Meanwhile extract ginger juice, then mix well with soy sauce, sesame
oil and cup of reserved sherry.

3. Arrange chicken slices on a serving platter. Pour mixture over and
serve.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.