Basic Steamed Spring Chicken

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Basic Steamed Spring Chicken Ingredients

1 Spring chicken	3 sl Fresh ginger root
2 tb Sherry	1 Scallion
1 ts Salt	1 c Stock or water
2 Or

Instructions for Basic Steamed Spring Chicken

1. Rub chicken inside and out with sherry and salt. Place bird in a heatproof bowl. 2. Slice ginger root and trim scallion stalk; place inside birds cavity. Then pour stock over. 3. Steam until done (35 to 40 minutes). See "How-to Section". NOTE: This chicken can be served hot or cold. When using it for cold dishes, remove skin, slice meat thin and serve either in salads or with dips for white-cut chicken. (See following recipes for "... Dip for Chicken": "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy", "Garlic-Soy", "Mustard-Soy" or "Hoisin".) VARIATIONS: 1. In step 1, rub the chicken first with 2 tablespoons soy sauce, then with 1 tablespoon peanut oil and a few drops of sesame oil. 2. Add the sherry, salt, scallion and ginger root to the stock instead of the chicken. 3. After step 3, transfer 1 cup of chicken liquid to a large saucepan. Add 4 tablespoons soy sauce, 1 tablespoon sugar and 1/2 teaspoon sesame oil. Heat slowly, stirring. Then add chicken and cook over medium heat, turning frequently until bird is evenly colored. Let cool slightly. With a cleaver chop, bones and all, in 1-1/2- inch sections; or carve Western-style. Serve hot or cold, garnished with Chinese parsley. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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