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1.
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Put the ginger inside the cavity of the chicken, then rub the outside of the bird with salt and pepper.
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Place the bird in a large saucepan and sprinkle over half of the soy sauce.
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Leave to stand for 30 min.
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2.
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Pour sufficient water into the pan to just cover the chicken.
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Bring to the boil, then lower the heat, cover and simmer for about 1 hour till the chicken is tender.
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Leave to cold in the cooking liquid, then remove.
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3.
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Separate the legs and wings from the carcass, then cut the carcass into fours.
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Bang the pcs several times with a rolling pin to loosen the meat from the bones.
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4.
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Cut the meat into neat slices (not too small) or possibly strips.
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Throw away the bones and skin.
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Combine with carrots and beansprouts.
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5.
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Heat the oils in a heavy-based pan, add in the sesame seeds and chilies, and fy over brisk heat for a few min, stirring till lightly colored.
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Remove from the heat and stir in the remaining soy sauce with the sugar and sherry.
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6.
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Pour over the chicken and vegetables, cover and marinate in the refrigerator overnight.
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7.
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To serve, put the chicken and vegetables into a shallow serving dish, lined with lettuce leaves.
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Pour over any remaining marinade and garnish with scallion tassels.
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Serve cool.
