| 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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