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What You Need:
(To Serve: 4 to 6 as main course or 8 to 10 as Chinese Meal)
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A 4-pound roasting chicken, preferably freshly killed
3 slices cooked ham, 1/8 inch thick, cut into 2-by-l-inch pieces
A 2-pound bunch broccoli
2 quarts chicken stock, fresh or canned, or 2 quarts cold water, or a combination of both
1 scallion, including the green top, cut into 2-inch pieces
4 slices peeled fresh ginger root, about
1 inch in diameter and 1/8 inch thick
¼ teaspoon salt
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. Wash the chicken inside and out under cold running water. Dry the chicken thoroughly with paper towels.
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2. Cut off the broccoli flowerets. Peel the stalks by cutting 1/8 inch deep into the skin and stripping it as if you were peeling an onion. Slice the stalks diagonally into 1-inch pieces, discarding the woody ends.
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3. Have the chicken, ham, broccoli, chicken stock (or water), scallion, ginger and cornstarch mixture within easy reach.
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TO COOK:
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1. In a heavy flameproof casserole or pot just large enough to hold the chicken snugly, bring the stock or water to a boil. Add the scallions and ginger, and place the chicken in the pot.
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2. The liquid should cover the chicken; add more boiling stock or water if it doesn't. Bring to a boil again, cover the pan, reduce the heat to low and simmer for 15 minutes.
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3. Then turn off the heat and let the chicken cool in the covered pot for 2 hours. The residual heat in the pot will cook the chicken through.
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4. Transfer the chicken to a chopping board (reserve stock). With a cleaver or knife, cut off wings and legs, and split the chicken in half lengthwise cutting through the breast and back bones.
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5. Cut the meat from the bones, leaving the skin in place. Then cut the meat into pieces about 2 inches long, 1 inch wide and ½ inch thick. Arrange the chicken and ham in alternating overlapped layers on a heated platter and cover with foil.
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6. Pour 2 cups of the reserved stock into a 3-quart saucepan. Bring to a boil and drop in the broccoli. Return to a boil, turn off the heat, let it rest uncovered for 3 minutes, then remove the broccoli and arrange it around the chicken and ham. Or garnish the meat with only the flowerets and serve the stems separately.
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7. In a small saucepan, combine ½ cup of the stock with salt and bring to a boil. Give the cornstarch mixture a stir to recombine it and add it to the stock. When the stock thickens slightly and becomes clear, pour it over the chicken and ham. Serve at once.
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