| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 4 |
|
-(up to) |
| 6 |
|
Dried black mushrooms |
| 2 |
tb |
Cloud Ear mushrooms |
| 1 |
|
(4-lb) chicken |
| 2 |
sl |
Fresh ginger root (up to) |
| 6 |
|
Red dates |
| 8 |
c |
Water |
|
|
Sherry |
INSTRUCTIONS
1. Separately soak dried black and cloud ear mushrooms.
2. With a cleaver, chop chicken, bones and all, in 3-inch sections. Place
in a saucepan. Slice ginger root and add, along with red dates, cold water
and soaked mushrooms.
3. Bring quickly to a boil; then reduce heat, and skim surface to clear.
Simmer, covered, 1 hour.
4. Ladle soup and ingredients into individual bowls. Add 1 tablespoon
sherry to each and serve. VARIATION: For the sherry, substitute 1 to 2
teaspoons gin for each 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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