| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(4-5 pound) chicken |
| 1/4 |
c |
Fresh mushrooms |
| 5 |
c |
Water |
|
|
Salt |
INSTRUCTIONS
1. Place chicken in a large heatproof bowl. Add mushrooms, whole, along
with water.
2. Steam 2 hours. (See "How-to Section".) Add salt to taste. Serve as shown
in "Basic Steamed Spring Chicken".
NOTE: A larger bird, steamed slowly 3 to 4 hours in 8 cups of water, makes
a dish that's nutritious and easily digestible for expectant mothers,
convalescents and small children.
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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