Chicken, about 2 2/3 lbs.
A:
1 1/2T. salt
1 T. rice wine
2 stalks green onion
2 slices ginger root
B:
1 C chicken stock
¼ t. salt
1 t. sesame oil
Spoon (A) mixture over outside and inside cavity of chicken; let stand 30 minutes. Place chicken in 10C. water (water should reach halfway up chicken’s side) and cook over high heat until water reaches a boil; turn heat to low and cook covered 10 minutes. Turn chicken over to other side and cook an additional 10 minutes; remove chicken and let cool.
Cut chicken into bite‑size pieces and place skin‑side down in a medium‑sized soup bowl (pack pieces tightly as to fill a mold); add (B) mixture and place in refrigerator to cool and become firm. Before serving invert onto serving plate to form illustrated shape; serve.
Garnish with tomato and lettuce.
Simple Cold Chicken Appetizer
1 whole chicken (2 2/3 lbs.)
Ingradients: as above
Follow step as directed above. Or, place marinated chicken, breast‑side up in pan and steam 20 minutes over high heat; remove chicken and let cool. Cut chicken through bone into bite‑size pieces and arrange on serving plate. Serve with soy sauce.