1. Cut scallion stalks in 1/2-inch sections. Place in a large heavy pan, along with brown sugar, soy sauce, sherry and water. Bring to a boil over medium heat.

2. Wipe chicken with a damp cloth and add to pan. Bring to a boil again; then simmer, covered, 40 minutes, turning bird once or twice for even coloring.

3. Let chicken cool slightly. With a cleaver, chop, bones and all, in 2-inch sections; or carve Western-style. Serve hot with its sauce; or serve cold, reserving sauce for later use as a "master sauce" (see recipe).

frequently. Variation: In step 1, for the scallions, substitute 3 slices fresh ginger root; 1 garlic clove, crushed; and 1 Clove star anise.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.