INGREDIENTS

INSTRUCTIONS

1. Soak tangerine peel.
2. With a sharp knife, make an incision along the chicken's backbone, but
do not cut through bone.
3. Mince ginger root, garlic and soaked tangerine peel; stem parsley.
Combine with salt and sugar.
4. Spread mixture evenly inside bird's cavity. Add star anise. Then sew up
cavity securely or skewer.
5. Place chicken in a large heatproof bowl. Steam 40 minutes (see "How-to
Section"). Then transfer bird to a cutting board and let cool.
6. 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.
7. 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.)
8. Steam on a rack 20 minutes more.
9. 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.
10. 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.

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”