1. Bring water to a boil in a heavy saucepan and add chicken. Cut scallion stalks in 1-inch sections and add. Bring to a boil again; then simmer, covered, 15 minutes.

2. Turn bird over and simmer, covered, 15 minutes more.

3. Turn off heat and let stand, covered, 30 minutes. (Do not remove lid.)

4. Drain, reserving liquid for stock. Let bird cool; then refrigerate. Chop in 2-inch sections, or carve Western-style. Serve 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 "Hoisin".)

make the skin smooth and firm. Variation: In step 1, omit scallions, and add 3 slices fresh ginger root; 2 onions, sliced; and 6 celery stalks, cut diagonally in 1/2-inch sections.

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