Many of the minority peoples of Yunnan traditionally boil a chicken to show respect to their dead. Once the ceremony is finished, they shred the meat and mix it with ginger, garlic, and cilantro to make "ghost chicken." The lime in this recipe, unusual for Chinese cooking, suggests the influence of Southeast Asia, which the province borders.
Cooks' note:
Dish, without cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in cilantro before serving.
