1. Put the ginger inside the cavity of the chicken, then rub the outside of the bird with salt and pepper. Place the bird in a large saucepan and sprinkle over half of the soy sauce. Leave to stand for 30 minutes. 2. Pour enough water into the pan to just cover the chicken. Bring to the boil, then lower the heat, cover and simmer for about 1 hour until the chicken is tender. Leave to cool in the cooking liquid, then remove. 3. Separate the legs and wings from the carcass, then cut the carcass into fours. Bang the pieces several times with a rolling pin to loosen the meat from the bones. 4. Cut the meat into neat slices (not too small) or strips. Discard the bones and skin. Combine with carrots and beansprouts. 5. Heat the oils in a heavy-based pan, add the sesame seeds and chilies, and fy over brisk heat for a few minutes, stirring until lightly colored. Remove from the heat and stir in the remaining soy sauce with the sugar and sherry. 6. Pour over the chicken and vegetables, cover and marinate in the refrigerator overnight. 7. To serve, put the chicken and vegetables into a shallow serving dish, lined with lettuce leaves. Pour over any remaining marinade and garnish with scallion tassels. Serve cold. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #995 by L979 on Jan 8, 1998