1. Wipe chicken with a damp cloth. Rub sherry into chicken cavity. Slice ginger root, cut scallion stalk in two; then place inside cavity.

2. Put bird in a heatproof bowl and steam 1 hour (see "How-to Section").

3. Drain chicken, reserving liquid for stock. Let cool; then quarter bird and sprinkle with salt. Place in a covered dish; let stand overnight at room temperature.

4. Combine stock and remaining sherry and pour over chicken. Refrigerate, covered, overnight. Then with a cleaver, chop in 1-1/2 to 2-inch sections and serve.

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