Title: Drunken Chicken #2
Categories: Poultry
Yield: 4 Servings

1 Spring chicken
1 tb Sherry
2 sl Fresh ginger root
1 Scallion stalk
4 ts Salt
3/4 c Stock
3/4 c Sherry

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 Section").

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.

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