---------- Recipe via Meal-Master (tm) v8.02
  Categories: Loo, Chinese, Chicken
       Yield: 1 chicken
       1    Whole chicken
       2 c  Soy sauce
       2 c  Dark soy sauce
       6 oz Dry sherry
       6 cl Garlic
       3    Scallions, in 1 lengths
            Water to cover 3/4
            -of the way
       1 tb Cornstarch
       4 ts Water
            Sesame oil
   Wash chicken and pat dry. Combine next 5 ingredients.
   Bring to a boil. Add chicken and water. Lower heat and
   let simmer at lowest heat for 45 min, turning
   occasionally. After 45 min, turn chicken breast side
   down and let steep for 1/2 hour. Remove chicken,
   disjoint, and arrange on a platter.
   Strain and defat liquid. Reserve all but 3 c for
   another use. Bring liquid to a boil and reduce by
   half. Add cornstarch mixed with water. Cook until
   thickened. Taste for seasoning, correcting with salt
   as necessary. Pour sauce over chicken and flick a few
   drops of sesame oil over the top. Serve hot or cold.
   From:    Michael Loo