| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 10 | Chinese dried grass mushrooms | |
| 4 | Chinese red dates | |
| 1 | Piece dried tangerine peel | |
| 1 | Spring chicken | |
| 1 | Set chicken giblets | |
| 1/2 | c | Bamboo shoots |
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 1 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 2 | ts | Soy sauce |
INSTRUCTIONS
1. Separately soak dried grass mushrooms, Chinese red dates and tangerine peel. 2. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch sections; cut giblets in 1/2-inch slices. Arrange on a shallow heatproof platter. 3. Slice bamboo shoots thin. Shred ginger root, soaked mushrooms and tangerine peel. Pit soaked red dates, then shred. Combine in a bowl. 4. Blend cornstarch, salt, sugar and soy sauce to a paste. Add to bowl, mixing well. 5. Spread mixture evenly over chicken sections. Steam until done (30 to 40 minutes) . See "How-to Section". VARIATION: For the grass mushrooms, substitute 1/2 cup lily buds (soaked), cut in two. 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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