| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 1 | Whole Chicken; 3 Lbs. | |
| 1 | tb | Light Soy Sauce |
| 1 1/2 | ts | Sugar |
| 1 | ts | Minced Gingerroot |
| 1 1/2 | tb | Dry Sherry |
| 1/4 | c | Rice Flour |
| 1 | Whole Asparagus; Young Spears | |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Chop the chicken into bite-size pieces. 2. Mix with the soy sauce, sugar, gingerroot, and sherry. 3. Marinate for 1 hour. 4. Roll the chicken in the rice flour. 5. Remove tough parts of the asparagus. Slice diagonally into long strips. 6. Arrange evenly in a heat proof dish and sprinkle with the salt. 7. Place the chicken pieces on top of the asparagus. Cooking: 1. Put in a steamer over rapidly boiling water for 20 minutes or until done. Makes 4 to 10 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary" <diane@keyway.net> on Nov 11, 1997
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