Instructions: 1. Place chicken in a heavy saucepan. Slice scallion stalks and ginger root and add, along with cold water and salt. Bring to a boil; then cook, covered, over medium heat 30 minutes.

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

3. Drain, reserving liquid for stock. Let 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".)

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.