Instructions: 1. Rub chicken inside and out with sherry and salt. Place bird in a heatproof bowl.

2. Slice ginger root and trim scallion stalk; place inside birds cavity.

Then pour stock over.

3. Steam until done (35 to 40 minutes). See "How-to Section".

NOTE: This chicken can be served hot or cold. When using it for cold dishes, remove skin, slice meat thin and serve either in salads or with dips for white-cut chicken. (See following recipes for "... Dip for Chicken": "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy", "Garlic-Soy",

"Mustard-Soy" or "Hoisin".) VARIATIONS:
1. In step 1, rub the chicken first with 2 tablespoons soy sauce, then with 1 tablespoon peanut oil and a few drops of sesame oil.

2. Add the sherry, salt, scallion and ginger root to the stock instead of the chicken.

3. After step 3, transfer 1 cup of chicken liquid to a large saucepan. Add 4 tablespoons soy sauce, 1 tablespoon sugar and 1/2 teaspoon sesame oil.

Heat slowly, stirring. Then add chicken and cook over medium heat, turning frequently until bird is evenly colored. Let cool slightly. With a cleaver chop, bones and all, in 1-1/2- inch sections; or carve Western-style. Serve hot or cold, garnished with Chinese parsley.

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