Classic Drunken Chicken
|Fresh ginger root slices||2|
|Sherry||3⁄4 Cup (12 tbs)|
|Stock||3⁄4 Cup (12 tbs)|
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
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.