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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Poultry 6 Servings

INGREDIENTS

1 Spring chicken
2 Chinese sausages
2 t Water-chestnut flour
2 T Sherry
1/2 t Salt
1/2 t Sesame oil

INSTRUCTIONS

With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch
sections. Cut Chinese sausages diagonally in 1/2-inch slices. Combine
water-chestnut flour, sherry, salt and sesame oil, mixing well. Add  to
chicken sections and toss gently to coat. Arrange chicken in a  shallow
heatproof dish. Top with Chinese sausage. Steam on a rack  until done
(about 40 minutes). See "How-to Section". VARIATION: Omit  step 2.
Instead, dredge chicken sections in 2 tablespoons cornstarch.  In step
3, add 6 dried black mushrooms (soaked), sliced. Reserve 1  cup
mushroom soaking liquid and add to it the salt, sherry and sesame  oil.
Pour this over the chicken, mushrooms and sausages; then steam  as in
step 3.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 194.1mg
Potassium: 4.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: <1g


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