Name: Steamed Chicken and Mushrooms
Ingredients: 4 -(up to); 6 Dried black mushrooms; 1 (2-1/2 pound) chicken; 4 ts Cornstarch; 2 tb Soy sauce; 2 Scallion stalks; 2 Or; 3 sl Fresh ginger root; 1/2 ts Salt; 1 ds Pepper

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

4		-(up to)
6		Dried black mushrooms
1		(2-1/2 pound) chicken
4	ts	Cornstarch
2	tb	Soy sauce
2		Scallion stalks
2		Or
3	sl	Fresh ginger root
1/2	ts	Salt
1	ds	Pepper

INSTRUCTIONS

1. Soak dried mushrooms.
2. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch
sections. Blend cornstarch and soy sauce to a paste and rub over chicken to
coat. Place in a heatproof dish.
3. Mince scallion stalks and ginger root; slice soaked mushrooms. Arrange
over chicken. Sprinkle with salt and pepper.
4. Steam until done (about 30 minutes). See "How-to Section". VARIATIONS:
1. Bone and cube the chicken; then steam only 10 to 15 minutes in step 4.
2. In step 2, add to cornstarch paste 1 teaspoon sugar, 1 teaspoon peanut
oil and 2 teaspoons sherry.
3. In step 3, add 1/2 cup bamboo shoots and 8 water chestnuts, both sliced.
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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