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Ginger Scallion Chicken (China)
1 (3 pound) broiler-fryer chicken
1 (2 x 1-inch) piece fresh ginger root, cut into thin slices
1 1/4 teaspoons salt
1/2 teaspoon pepper
Water
1/3 cup vegetable oil
8 scallions, finely chopped
3 tablespoons grated pared fresh ginger root
2 teaspoons white vinegar
1 teaspoon soy sauce
Steamed Rice
Remove giblets from chicken and reserve for another use. Rinse chicken and place in large saucepan or Dutch oven. Add sliced ginger, 1 teaspoon of the salt, 1/4 teaspoon of the pepper and enough water to cover chicken. Cover and bring to boil over high heat. Reduce heat and simmer until tender, about 40 minutes. Let chicken stand in water until cool.
Drain chicken and refrigerate until cold. Cut chicken into serving-size pieces. Combine remaining 1/4 teaspoon salt and 1/4 teaspoon pepper with remaining ingredients in a jar with lid. Cover jar and shake well. Refrigerate 1 to 2 hours.
Place chicken pieces in serving bowl. Shake oil-ginger mixture and pour over chicken.
Serve with steamed rice.
