This is an Eastern Chinese recipe
Ingredients:
1 x 4 lb oven ready chicken
1 tbsp salt
2 tsps freshly ground black pepper
5 ½ pints chicken stock
1 ¼ cups dry sherry
1 tsp MSG
3 scallion, finely chopped (optional)
3 slices ginger root (optional)
3-4 scallions to garnish
Directions:
1. Prick the skin of the chicken with a fork, then rub the salt and pepper all over it. Put the chicken in a large heatproof bowl, cover with foil and place a heavy weight on top. Leave in the refrigerator for 12 hours.
2. Place the chicken stock, sherry and MSG in a pan and bring to the boil. Remove from the heat and allow to cool, then pour over the chicken. Leave to marinate for 5 to 6 hours.
3. Either steam the chicken with the scallions and ginger for 1 hour or cook it in the boiling sauce for 30 minutes until tender. Serve hot or cold, sprinkled with the garnish.
If you like this recipe, you'll love these two cookbooks by Kenneth Lo, "The Complete Encyclopedia of Chinese Cooking" and "The Top 100 Chinese Dishes"
