1. Bring water to a boil in a heavy saucepan. Slice ginger root; cut scallion stalk in 1-inch sections, and add to pan.

2. Add chicken, sherry and salt. Cover pan and bring to a boil again over medium heat.

3. Turn off heat and let stand, covered, 1 hour. (Do not remove lid.) Drain, reserving liquid for stock.

4. Let chicken cool; then refrigerate to chill. Chop in 2-inch sections, or carve Western-style. Serve with dips for white cut chicken (see "... Dip for Chicken" recipes: "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy", "Garlic-Soy", "Mustard-Soy" or "Hoisin").

step 3; if no blood is drawn, the bird is done. Otherwise, bring liquid to a boil again. Turn off heat and let stand, covered, 30 minutes more.

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