Instructions: 1. Place chicken in a pan with cold water to cover. Cut scallion in 1-inch sections and slice ginger root; add to pan. Bring to a boil; then simmer, covered, about 1 hour. Drain, reserving liquid for stock.

2. Let bird cool; then bone and (leaving skin on) cube chicken, or cut in 1x2-inch strips.

3. Combine cornstarch, sherry and soy sauce. Add to chicken and toss gently. Let stand 15 minutes, turning occasionally. Meanwhile heat oil.

4. Add chicken, several pieces at a time, and deep-fry until crisp and golden (about 1 minute). Drain on paper toweling.

NOTE: Depending on the size and toughness of the bird, simmering time can vary from 30 minutes to 1-1/2 hours. The chicken should be cooked until just about done. VARIATIONS:
1. In step 1, add 1 tablespoon sherry and 1 tablespoon soy sauce to water.

2. In step 2, disjoint chicken. Drain and dry well. Brush with 1/2 cup soy sauce and deep-fry (omit step 3). Chop in bite-size pieces and serve.

3. In step 3, substitute a batter of 3 tablespoons flour; 1 egg, beaten; 1/2 teaspoon salt; and 1 to 2 tablespoons stock.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.