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White-Cut Chicken |
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Serves: 8
Print this Recipe
1. Prepare a white-cut chicken (see HOW-TO, _Chicken: To prepare white-cut).
2. With a cleaver, chop chicken, bones and all, in 2-inch sections. Arrange on a serving platter, skin side up. (You may, if you wish, bone it first, then either slice chicken thin or cut in strips.)
3. Serve in any of the following ways:
- Garnish with smoked ham, slivered; and scallions and Chinese parsley, minced.
- Rub a few drops of sesame oil on the chicken skin; serve a soy sauce dip on the side.
- Sprinkle 1 or 2 tablespoons soy or oyster sauce over the chicken, or use in larger quantities as a dip.
- Sprinkle a mixture of 3 tablespoons honey, 1 1/2 tablespoons oyster sauce and 1/2 teaspoon salt over chicken; garnish with 2 slices fresh ginger root and 2 scallions, minced.
NOTE: See section on Seasonings and Sauces for other dip suggestions.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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