scallions, ginger and sugar; bring to a boil over medium heat. Add chicken; bring to a boil again, then simmer, covered 50 minutes, turning chicken often for even coloring. Remove chicken, breast-side up, to a platter; turn 1 cup of soy mixture into a bowl; refrigerate both. About 45 minutes before serving: With poultry shears, cut chicken (see below) (Or let friend husband carve it as usual then arrange on serving platter.) In a small saucepan, bring refrigerated soy mixture to a boil; stir cornstarch smooth in 1/4 cup cold water; stir into soy mixture, then cook until thickened. Use some to lightly brush over skin part only of carved chicken. (pass rest so guest may dip chicken into it.) Garnish chicken with 2 scallion cut into 2-inch lengths, cucumber slices and watercress. Serve at table, or buffet style. Makes 6 servings. To cut chicken, Chinese style: With a sharp knife, cut legs and wings from chicken at their joints. Then, with poultry shears, cut each thigh and leg, crosswise, bones and all, into sections about 3/4 inch wide. Cut each wing at its joints into 3 parts. Cut chicken lengthwise, to right of breastbones, and also length of back, about one inch on either side of the spine. Cut spine piece into 3 sections. Cut each half lengthwise to separate breast from back; cut breast, then pack, crosswise, bones and all, into strips 3/4 inch wide. Finally, arrange wings, spine sections, legs, and back strips, skin-side up, about back to original position on platter. Then place breast and thigh meat, skin side up, on top in two rows to reconstruct shape of chicken.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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