Bok Jom Gai (White Sliced Chicken)

• 1 whole chicken (3-4 lbs.)
• 14 cup sherry wine
• 3 -4 slices ginger
• salt
• 4 cups water
• 2 -3 tablespoons hot oil

1. Bring water to a boil (it should just barely cover chicken).
2. Add sherry, ginger, salt and chicken.
3. Simmer for 20-25 minutes until done.
4. It is done if you can easily pass a chopstick through it from thigh to thigh.
5. Remove chicken.
6. Save broth for soup.
7. Allow chicken to cool.
8. Chop chicken into bite-sized pieces and serve with oyster sauce as a dip.
9. Garnish with 2-3" of long, green onions, then pour 2-3 Tblsp.
10. hot oil over it.
11. Use oyster sauce or soy sauce.
12. This dish is also good cold.
13. One variation is to add Chinese dried mushrooms while simmering.
14. Afterwards, the mushrooms are served with it.
15. Pouring hot oil on it just before serving is supposed to "seal" in the juices.

chicken, sherry wine, ginger, salt, water, hot oil

Taken from www.food.com/recipe/bok-jom-gai-white-sliced-chicken-355031 (may not work)