1. Wipe chicken with a damp cloth. Cut scallion stalks in 2-inch sections; slice ginger root. 2. Heat oil in a large heavy pan. Truss chicken and brown quickly on all sides. 3. Boil water and add to chicken, along with soy sauce, scallions and ginger. Bring quickly to a boil again; then simmer, covered, 30 minutes, turning bird once. 4. Add sherry and sugar and simmer, covered, 30 minutes more, turning bird once or twice for even coloring. VARIATION: Omit the scallions. In step 2, add to the heated oil 2 cups onion, chopped; stir-fry until translucent and remove. Heat more oil, if needed; add chicken and brown. Return onions when adding other ingredients in step 3. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.