| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Spring chicken |
| 2 |
|
Chinese sausages |
| 2 |
ts |
Water-chestnut flour |
| 2 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
1. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch
sections. Cut Chinese sausages diagonally in 1/2-inch slices.
2. Combine water-chestnut flour, sherry, salt and sesame oil, mixing well.
Add to chicken sections and toss gently to coat.
3. Arrange chicken in a shallow heatproof dish. Top with Chinese sausage.
Steam on a rack until done (about 40 minutes). See "How-to Section".
VARIATION: Omit step 2. Instead, dredge chicken sections in 2 tablespoons
cornstarch. In step 3, add 6 dried black mushrooms (soaked), sliced.
Reserve 1 cup mushroom soaking liquid and add to it the salt, sherry and
sesame oil. Pour this over the chicken, mushrooms and sausages; then steam
as in step 3.
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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