| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Piece dried tangerine peel | |
| 1 | 4-lb chicken | |
| 2 | Fresh ginger root | |
| 1 | Clove garlic | |
| 1 | Bunch Chinese parsley | |
| 1/2 | t | Salt |
| Sugar | ||
| 4 | Cloves star anise | |
| 1 | 16-oz asparagus tips | |
| 1/2 | c | Cream, half-and-half |
| 1/4 | t | Salt |
| 2 | T | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Soak tangerine peel. With a sharp knife, make an incision along the chicken's backbone, but do not cut through bone. Mince ginger root, garlic and soaked tangerine peel; stem parsley. Combine with salt and sugar. Spread mixture evenly inside bird's cavity. Add star anise. Then sew up cavity securely or skewer. Place chicken in a large heatproof bowl. Steam 40 minutes (see "How-to Section"). Then transfer bird to a cutting board and let cool. Meanwhile, transfer chicken liquids to a saucepan. Drain canned asparagus tips; mash 1/2 cup of these and add to saucepan. Arrange remainder in a shallow heatproof dish. When chicken has cooled, carefully cut in 1-1/2-inch strips, running from backbone to breastbone; then in 1-1/2-inch squares. Arrange, skin-side down, over asparagus, in heatproof dish. (Reserve chicken legs and wings for other dishes.) Steam on a rack 20 minutes more. Add cream and remaining salt to saucepan with chicken liquids and mashed asparagus. Heat slowly, stirring, but do not boil. Meanwhile blend cornstarch and water to a paste; then stir in to thicken. Remove heatproof dish from steamer. Place a serving platter on top and invert quickly so that chicken squares are skin-side up, topped by asparagus tips. Pour thickened sauce over and serve. 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)
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Calories: 149
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 27.2mg
Sodium: 925.8mg
Potassium: 391mg
Carbohydrates: 14.4g
Fiber: 1.5g
Sugar: 8.1g
Protein: 5.3g