|Chicken||3 Pound (1 Chicken)|
|Scallion stalks||3 , cut into 1 inch sections|
|Sherry||1⁄2 Cup (8 tbs)|
|Ginger pieces||2 , sliced|
|Soy sauce||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
Mix all the ingredients, except the chicken, place in a large saucepan and bring to a boil.
Add chicken, turn up the heat and when it comes to a boil again lower the heat, cover and simmer for 15 minutes.
Turn off the heat and let the chicken stand in the liquid for another 15 minutes, turning once again.
Remove the chicken from the liquid and allow it to drain.
Transfer to a roasting pan.
Preheat the oven to 450 degrees and place the chicken on a lower rack and roast for 30 minutes.
The chicken should be brown and crisp.
Cut the chicken in half through the backbone.
Remove the legs and wings and cut into three pieces.
Cut the halves of the chicken into 5 or 6 pieces and then arrange on a serving, dish skin side upward.
Serve with side dishes of pepper and salt mix.