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Add a photoServings: 4
Ingredients
- 1 x Spring chicken
- 2 Tbsp. Sherry
- 1 tsp Salt
- 2 x Or possibly
- 3 slc Fresh ginger root
- 1 x Scallion
- 1 c. Stock or possibly water
Directions
- 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 bird's cavity.
- Then pour stock over.
- 3. Steam till done (35 to 40 min). See "How-to Section".
- NOTE: This chicken can be served warm or possibly cool. When using it for cool dishes, remove skin, slice meat thin and serve either in salads or possibly 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 possibly "Hoisin".) VARIATIONS:1. In step 1, rub the chicken first with 2 Tbsp. soy sauce, then with 1 Tbsp. peanut oil and a few drops of sesame oil.
- 2. Add in the sherry, salt, scallion and ginger root to the stock instead of the chicken.
- 3. After step 3, transfer 1 c. of chicken liquid to a large saucepan. Add in 4 Tbsp. soy sauce, 1 Tbsp. sugar and 1/2 tsp. sesame oil.
- Heat slowly, stirring. Then add in chicken and cook over medium heat, turning frequently till bird is proportionately colored. Let cold slightly. With a cleaver chop, bones and all, in 1-1/2- inch sections; or possibly carve Western-style. Serve warm or possibly cool, garnished with Chinese parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 18 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 778mg | 32% |
| Potassium 56mg | 2% |
| Total Carbs 1.57g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.68g | 0% |
| Protein 0.79g | 1% |
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