Instructions: 1. Wipe chicken with a damp cloth. Rub salt and sherry into its skin.

2. Cut scallion stalk in half; slice ginger root; then place both inside cavity. Hang bird up to dry in a cool, airy place 1 to 2 hours (see

"How-to Section".)

3. Heat oil. place chicken in a wire basket or large long-handled Chinese strainer. Lower bird gently into oil and baste constantly inside and out until it turns golden.

4. Drain on paper toweling. Let cool slightly, then chop in bite-size pieces. Sprinkle with pepper and serve.

NOTE: The double or triple method of deep-frying can be used here. Lift the bird out of the oil entirely once or twice and let cool slightly. Reheat the oil each time.

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