White-cooked chicken in soup #1

8 Servings

Ingredients

Quantity Ingredient
1 (4-5 pound) chicken
8 cups Water
1 Scallion stalk
2 slices Fresh ginger root
1 tablespoon Sherry
1 teaspoon Salt
1 dash Pepper

Directions

1. Place chicken and cold water in a pan. Bring to a boil; then reduce heat to low. Skim surface to clear.

2. Meanwhile mince scallion and ginger root; then add, along with sherry, salt and pepper. Simmer, covered, 2 hours.

3. Remove bird and let cool slightly; then cut up (see "How-to Section") and arrange on a serving platter. Serve with any dip for white cut chicken (see recipes "Simple Sauce ...", "Egg Yolk Sauce ...", or "Milk Sauce for White-Cut Chicken").

4. Reheat soup and serve in individual bowls. VARIATIONS: 1. In step 2, add with other ingredients ½ cup bamboo shoots and 3 dried black mushrooms (soaked), both sliced.

2. During the last 30 minutes of cooking, add 1 or more slices smoked ham and 2 cups Chinese lettuce, cut io 1-inch sections.

3. In step 3, thinly slice only the white meat (reserving rest of chicken for other dishes). Return white meat to soup along with several thin slices of smoked ham and 1 teaspoon soy sauce. Simmer 10 to 15 minutes more and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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