| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 4 | up to | |
| 6 | Dried black mushrooms | |
| 1 | 2-1/2 pound chicken | |
| 4 | t | Cornstarch |
| 2 | T | Soy sauce |
| 2 | Scallion stalks | |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Soak dried mushrooms. 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. Mince scallion stalks and ginger root; slice soaked mushrooms. Arrange over chicken. Sprinkle with salt and pepper. Steam until done (about 30 minutes). See "How-to Section". VARIATIONS: Bone and cube the chicken; then steam only 10 to 15 minutes in step 4. In step 2, add to cornstarch paste 1 teaspoon sugar, 1 teaspoon peanut oil and 2 teaspoons sherry. 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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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 56
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 3624mg
Potassium: 533.2mg
Carbohydrates: 18.5g
Fiber: <1g
Sugar: <1g
Protein: 13.4g