Chinese Roast Chicken
3 green onions, chopped
2 pieces fresh ginger root
1/2 cup sherry
1 cup soy sauce
1 teaspoon sugar
1 teaspoon salt
4 cups water
1 3-4 pound chicken
Green onions or Chinese parsley
Mix chopped onions, ginger root, sherry, soy sauce, sugar, salt and water into a stew pot. Bring to the boil. Meanwhile wash and dry the chicken. Put whole chicken in boiling liquid, cover and let simmer for half an hour. Remove and put in roasting pan in hot oven. Roast for half an hour to 45 minutes until the chicken is browned and tender. Served Chinese style, the chicken is split in two with a cleaver, then each half is chopped into five or six pieces and arranged, skin side up on a serving dish. Garnish with slivers of green onions or sprigs of Chinese parsley. The hot broth is served separately as a dipping sauce. Serves 4 persons.
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