| 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 | Fresh ginger root | |
| 1 | T | Cornstarch |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 2 | t | Soy sauce |
INSTRUCTIONS
Separately soak dried grass mushrooms, Chinese red dates and tangerine peel. 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. Slice bamboo shoots thin. Shred ginger root, soaked mushrooms and tangerine peel. Pit soaked red dates, then shred. Combine in a bowl. Blend cornstarch, salt, sugar and soy sauce to a paste. Add to bowl, mixing well. 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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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 23
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 421mg
Potassium: 181.2mg
Carbohydrates: 19.8g
Fiber: <1g
Sugar: 8.3g
Protein: 2.7g