Instructions: 1. Bring water to a boil in a heavy saucepan and add chicken. Cut scallion stalks in 1-inch sections and add. Bring to a boil again; then simmer, covered, 15 minutes.

2. Turn bird over and simmer, covered, 15 minutes more.

3. Turn off heat and let stand, covered, 30 minutes. (Do not remove lid.)

4. Drain, reserving liquid for stock. Let bird cool; then refrigerate. Chop in 2-inch sections, or carve Western-style. Serve 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".)

NOTE: Some cooks, after step 3, rinse the bird under cold running water to make the skin smooth and firm. VARIATION: In step 1, omit scallions, and add 3 slices fresh ginger root; 2 onions, sliced; and 6 celery stalks, cut diagonally in 1/2-inch sections.

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.