4 lb Chicken, cut into pieces

      1 ts Salt

      6 sl Fresh ginger

      2    Scallions

           - cut into 2" pieces
      3 c  Chicken stock

      2 tb Rice wine or dry sherry

-------------------------------DIPPING SAUCES-------------------------------
           Light soy sauce
           Chili bean sauce
           Chopped scallions
  To make this soup, you can use a Yunnan ceramic steam pot, a squat, rounded
  lidded vessel with an internal spout that allows steam to circulate but not
  escape. A heat-proof casserole works almost as well.
  BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water. Remove
  the chicken and rinse thoroughly in cold running water. Place the chicken
  pieces around the Yunnan pot or on a rack set into a heat-proof casserole.
  Sprinkle the chicken with the salt, and scatter the ginger pieces and
  scallions over the top. Pour in the chicken stock and rice wine or sherry.
  Cover and gently steam on stove for 2 hours, replenishing the hot water
  from time to time if needed. Remove the ginger and scallion pieces. With a
  spoon, skim off all the surface fat. Ladle the soup into a tureen, and pass
  the chicken on a platter with dipping sauces. Makes 4 to 6 Servings