Instructions: Place ginger, green onions, soy sauce and pepper inside chicken. Pour in sherry, closing cavity by typing legs, tail, and end of breast bone together.

Place on steamer rack over chicken stock. Steam chicken until tender, about 1 hour. Remove chicken, tipping so juices run into stock. Taste stock and season to taste. (To keep low sodium, use lemon juice to season.) Reduce stock to intensify flavor. While chicken steams, parboil onions 3 - 5 minutes in water.

(It will be easier to peel after this parboiling.) Drain.

Cover raisins with white wine. Add saffron and soak mixture for 15 minutes.

Place onions, raisins and 2 tbsp. soaking liquid (from raisins) in non-stick skillet.

Cover pan, and shake over medium heat until onions are tender, or for for about 15 minutes. If onions and raisins begin to stick, add a little more wine.

Slice vegetables into fine julienne (match stick size). Slice leeks by hand, cutting same size as other vegetables. Plunge all vegetables into boiling water for about 3 minutes. Drain and refresh in cold water to stop cooking. Dry on paper towels. Season to taste with pepper. Reheat in non-stick pan.

To serve, place chicken on platter. Surround it with onions, raisins, and vegetables. Pour reduced stock over all. Top with chopped parsley.

Hint: you can use spring vegetables, if you would like. Asparagus tips, green beans, zucchini squash, scallions, and red, yellow, orange, and green bell peppers, for example, would be delicious and beautiful. Just be sure to julienne to approximately the same size (except asparagus).

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