- 1 large fryer, about 3 pounds, rinsed and innards removed
- 1 -inch piece of fresh ginger
- 1 cup chopped green onions, (cut in 1-inch pieces)
- 1 teaspoon Szechwan brown peppercorns
Season the chicken with salt an pepper. Place the chicken in a pot and cover with water. Add the remaining ingredients. Bring the liquid to a boil and cover. Turn off the heat and let sit, covered for 2 hours. Strain and remove the meat, discard the bones.
Recipe courtesy of Emeril Lagasse-Copyright 1998