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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 6 Servings

INGREDIENTS

10 Chinese dried grass mushrooms
4 Chinese red dates
1 Piece dried tangerine peel
1 Spring chicken
1 Set chicken giblets
1/2 c Bamboo shoots
2 Or
3 sl Fresh ginger root
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar
2 ts Soy sauce

INSTRUCTIONS

1. Separately soak dried grass mushrooms, Chinese red dates and tangerine
peel.
2. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch
sections; cut giblets in 1/2-inch slices. Arrange on a shallow heatproof
platter.
3. Slice bamboo shoots thin. Shred ginger root, soaked mushrooms and
tangerine peel. Pit soaked red dates, then shred. Combine in a bowl.
4. Blend cornstarch, salt, sugar and soy sauce to a paste. Add to bowl,
mixing well.
5. Spread mixture evenly over chicken sections. Steam until done (30 to 40
minutes) . See "How-to Section". VARIATION: For the grass mushrooms,
substitute 1/2 cup lily buds (soaked), cut in two.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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