into bite-size pieces. Serves 4 to 6 as a main course. May be served hot or cold; if cold, the chicken may be prepared up to a day in advance. (Do not reheat.) Suggested beverage: Pinot Noir or Burgundy From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and Schuster, New York. 198

1. This is a good "guest" food. You can appear to have mastered esoteric Oriental cooking techniques without ever having actually prepared the dish before... Unless you drop the pot on the kitchen floor and set it on fire with the hot salt, it's a pretty foolproof cooking technique. I'd serve this two recipe with hot mustard, a bowl of hoisin sauce, Chinkiang vinegar, spiced salt and a bowl of chopped green onions for dipping along with some sweet Chinese pickles and lots of ice-cold Oriental beer. Heaven! (And rice, of course.)