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What You Need:
(To Serve: 8 to 10)
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A 4-pound chicken, preferably freshly killed
6 cups chicken stock, fresh or canned, or 6 cups cold water
4 slices peeled fresh ginger root, about 1 inch in diameter and 1/8 inch thick
1 scallion, including the green top, cut into 2-inch lengths
2 tablespoons salt
1 cup Chinese rice wine, or pale dry sherry
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Translate this recipe:
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| How To Cook: |
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1. Place the chicken, breast side up, in a 4- to 5-quart heavy pot or casserole. Pour in the chicken stock or water. The liquid should just cover the chicken; if it doesn't, add more stock or water.
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2. Add the ginger and scallion, and bring the liquid to a boil. Then cover the pot, reduce the heat to low and simmer the chicken for 15 minutes. Turn off the heat, leave the cover on the pot and let the chicken cool in its broth for 3 hours.
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3. At the end of that period the chicken should be tender. Pour 1 cup of the stock into a small bowl and set it aside to cool. Save the remaining stock for other uses.
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4. Transfer the chicken to a chopping block. With a cleaver or large, sharp knife, cut off the wings, legs and thighs of the chicken. Then cut away and discard the backbone, and chop the breast into two pieces along the breastbone.
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5. To flavor and partially cure the chicken, sprinkle the 8 pieces on all sides with 2 tablespoons of salt. Arrange the pieces in a shallow glass bowl or enamel baking dish large enough to hold them snugly in one layer.
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6. In a bowl, combine the wine and 1 cup of the cooled chicken stock. Pour it over the chicken, cover the dish with plastic wrap or foil and refrigerate for at least a day, preferably for 2 or 3 days. Turn the pieces over occasionally.
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7. When ready to serve, drain the chicken of all its liquid. With a cleaver or large, sharp knife, chop the chicken, bones and all, into chunks about 2 inches wide and 1 inch long. Arrange on a platter and serve cold.
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