---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WHITE-COOKED CHICKEN
  Categories: Loo, Chinese
       Yield: 1 chicken
  
       1    Whole chicken
            Chicken broth to
            -cover 3/4 way
       3    Scallions in 1″ pieces
       3    Ginger slices
       2 oz Dark soy sauce
       2 oz Dry sherry
       2 oz Rice vinegar
       1 cl Garlic, minced
       1 tb Cornstarch
       4 ts Water
       2    Scallions, minced
            Sesame oil
  
   Wash chicken and pat dry. Put in a kettle with broth,
   scallions, and ginger. Bring to a simmer. Skim off any
   scum that rises to the surface. Let simmer at lowest
   heat for 20 min, covered. Turn heat off and let steep
   for 1 hour. Remove chicken, disjoint, and arrange on a
   platter.
   
   Take 1 c liquid (saving the rest for another use).
   Bring to a boil and reduce by half. Add soy sauce,
   sherry, garlic, and vinegar. Mix in cornstarch mixed
   with water. Cook until thickened. Taste for seasoning,
   correcting with salt as necessary. Add scallions at
   the last moment. Pour sauce over chicken and flick a
   few drops of sesame oil over the top. Serve warm or
   cool.
   
   From:    Michael Loo
  
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