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Meats Chinese Poultry 4 Servings

INGREDIENTS

4 up to
6 Dried black mushrooms
1 2-1/2 pound chicken
4 t Cornstarch
2 T Soy sauce
2 Scallion stalks
2 Or
3 Fresh ginger root
1/2 t Salt
1 ds Pepper

INSTRUCTIONS

Soak dried mushrooms. With a cleaver, chop chicken, bones and all, in
1-1/2- to 2-inch sections. Blend cornstarch and soy sauce to a paste
and rub over chicken to coat. Place in a heatproof dish. Mince
scallion stalks and ginger root; slice soaked mushrooms. Arrange over
chicken. Sprinkle with salt and pepper. Steam until done (about 30
minutes). See "How-to Section". VARIATIONS: Bone and cube the  chicken;
then steam only 10 to 15 minutes in step 4. In step 2, add  to
cornstarch paste 1 teaspoon sugar, 1 teaspoon peanut oil and 2
teaspoons sherry. In step 3, add 1/2 cup bamboo shoots and 8 water
chestnuts, both sliced.  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: 187
Calories From Fat: 56
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 3624mg
Potassium: 533.2mg
Carbohydrates: 18.5g
Fiber: <1g
Sugar: <1g
Protein: 13.4g


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