1. Place chicken in a pan with cold water to cover. Cut scallion in 1-inch sections and slice ginger root; add to pan. Bring to a boil; then simmer, covered, about 1 hour. Drain, reserving liquid for stock. 2. Let bird cool; then bone and (leaving skin on) cube chicken, or cut in 1x2-inch strips. 3. Combine cornstarch, sherry and soy sauce. Add to chicken and toss gently. Let stand 15 minutes, turning occasionally. Meanwhile heat oil. 4. Add chicken, several pieces at a time, and deep-fry until crisp and golden (about 1 minute). Drain on paper toweling. NOTE: Depending on the size and toughness of the bird, simmering time can vary from 30 minutes to 1-1/2 hours. The chicken should be cooked until just about done. VARIATIONS: 1. In step 1, add 1 tablespoon sherry and 1 tablespoon soy sauce to water. 2. In step 2, disjoint chicken. Drain and dry well. Brush with 1/2 cup soy sauce and deep-fry (omit step 3). Chop in bite-size pieces and serve. 3. In step 3, substitute a batter of 3 tablespoons flour; 1 egg, beaten; 1/2 teaspoon salt; and 1 to 2 tablespoons stock. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.