Preparation:
1. Place chickens in a large stock pot and cover with water.
2. Add green onion stalks, ginger and sherry
3. Bring to a boil, reduce heat and simmer for 45 minutes to 1 hour,
depending on the size of the chickens
4. Allow chickens to cool in the liquid
5. When chickens are cool remove bones and skin; shred into small pieces
6. Combine shredded green onions, green bell pepper, Chinese hot bean
paste, soy sauce and sesame oil; blend well
Makes 8 servings. |
