Boiling a chicken hard for a short time produces a moist, succulent bird without a trace of pulpiness. I learned this Oriental trick from a Chinese friend when he taught me to make bon bon chicken. This salad may be made in advance, but do not add the scallions until a few hours before serving. Don't leave the chicken to cool beyond the specified time and be sure to refrigerate it in a shallow dish. Both factors are important in preventing bacterial growth that could cause food poisoning.

Makes 4 cups.

1/2 c. mayonnaise
Juice of 1/2 lg. lemon (or more to taste)
Salt and freshly ground pepper to taste
1/4 c. chopped fresh parsley
1/4 c. thinly sliced scallions (green and white parts)
1 celery stalk, cut in half lengthwise and sliced

Bring 6 quarts of water to a boil in a deep pot. Pull excess fat from chicken and wash the bird well, inside and out, in cold water. Submerge the chicken in the boiling water. When the water returns to a full rolling boil, clap on the cover and boil hard for 18 minutes.

Remove from the heat and allow the chicken to cool in the covered pot for 2 hours.

Remove it from the cooking liquid. (It will still be quite warm, so handle with care.) Remove the skin. Pull all the chicken meat off the bone in large pieces. Discard all tendons and gristle. Tear the meat into 2 inch chunks. Put in a bowl.

Gently combine the chicken with the mayonnaise. Fold in the remaining ingredients. Taste and add additional lemon juice, salt, and pepper as needed. The salad may be served at once, or chilled. Store in the refrigerator; spread out in a shallow dish and well covered with plastic wrap.