Instructions: 1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and all, in 8 pieces, each approximately the same size.

2. Beat egg lightly. Mince ginger root and scallion; then add to egg, along with flour and sherry. Blend to a smooth batter.

3. Dip chicken in batter to coat. Meanwhile heat oil.

4. Add chicken, a few pieces at a time, and deep-fry until golden. Drain on paper toweling and serve.

NOTE: This dish is said to date back to 600 A.D. Some cooks prepare it by disjointing the legs and wings, then chopping breast and back each in half for a total of 8 pieces. The breast and wings need less cooking than the drumsticks and should be removed from the hot oil first.

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