|Roasting chicken||1 1⁄2 Kilogram|
|Fresh ginger root slices||3|
|Dry sherry||2 Tablespoon|
|Cucumber slices||2 (To Garnish)|
Place the chicken in a saucepan, cover with the water and bring to the boil.
Reduce the heat slightly and cook for about 1 hour.
Remove the chicken, reserving the cooking liquid.
Take the meat off the bone, separating the skin, and place in a pudding basin.
Cover the meat with the cooking liquid.
Add the chicken skin, spring onion, ginger, salt and wine or sherry.
Place the basin in a steamer or double saucepan and steam vigorously for at least 45 minutes.
Discard the skin, spring onions and ginger.
When the basin is cool, place it in the refrigerator for 6-8 hours or until the juice has set to a jelly.