INGREDIENTS

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