Title: White-Cut Chicken
Categories: Appetizer
Yield: 4 Servings

1 4-5 lb young hen

1. Prepare a white-cut chicken (see recipe "White Cut Chicken").

2. With a cleaver, chop chicken, bones and all, in 2-inch sections.
Arrange on a serving platter, skin side up. (You may, if you wish, bone it
first, then either slice chicken thin or cut in strips. )

3. Serve in any of the following ways:

Garnish with smoked ham, slivered; and scallions and Chinese parsley,
minced.

Rub a few drops of sesame oil on the chicken skin; serve a soy sauce dip
on the side.

Sprinkle 1 or 2 tablespoons soy or oyster sauce over the chicken, or use
in larger quantities as a dip.

Sprinkle a mixture of 3 tablespoons honey, 1-1/2 tablespoons oyster
sauce and 1/2 teaspoon salt over chicken; garnish with 2 slices fresh
ginger root and 2 scallions, minced.

NOTE: See section on Seasonings and Sauces for other dip suggestions.

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