| 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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