| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 20 | -(up to) | |
| 24 | Dried black mushrooms | |
| 3 | c | Stock |
| 1 | c | Mushroom-soaking liquid |
| 2 | tb | Chicken fat |
| 1 | ts | Sugar |
INSTRUCTIONS
1. Soak dried mushrooms; reserve their soaking liquid. 2. Stem mushrooms and arrange caps in a heatproof bowl. Pour stock and mushroom liquid over. Add chicken fat and sugar. 3. Steam 1-1/2 hours (see "How-to Section"). Serve hot right in the steaming bowl. 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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