INGREDIENTS

INSTRUCTIONS

1. Separately soak dried mushrooms and lily buds.
2. Wipe chicken with a damp cloth. Mince ginger root; then combine with soy
sauce, sherry, sugar and salt. Rub mixture over chicken skin and let stand
30    minutes.
3. Heat oil in a large heavy pan. Truss chicken and brown quickly on all
sides, then drain off excess oil.
4. Boil water and add to chicken along with soaked mushrooms and lily buds.
Bring to a boil; then simmer, covered, until done (about 1 hour).
5. Let chicken cool slightly; then, with a cleaver, chop chicken, bones and
all, in 2-inch sections; or carve Western-style. Serve with lily buds,
mushrooms and sauce poured over. VARIATIONS:
1. Omit step 2. Brown chicken as in step 3. Then add the sherry, sugar,
salt and water, and bring to a boil. Add the soy sauce, ginger root, soaked
mushrooms and lily buds. Simmer as in step 4.
2. In step 2, omit the ginger-soy mixture and rub chicken instead with 2
tablespoons soy sauce. Let stand 10 minutes. Then add 1/4 cup sherry, 2
cups boiling water, the salt, sugar, mushrooms and lily buds. Simmer as in
step 4.
3. In step 4, add, with the black mushrooms and lily buds, 2 tablespoons
cloud ear mushrooms (soaked) and 6 Chinese red dates.
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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