| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 8 | Dried black mushrooms | |
| 18 | Lily buds | |
| 1 | (3-4 pound) chicken | |
| 3 | Scallion stalks | |
| 2 | sl | Fresh ginger root |
| 1 | Clove garlic | |
| 3 | tb | Soy sauce |
| 4 | tb | Sherry |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ds | Of pepper |
INSTRUCTIONS
1. Separately soak dried mushrooms and lily buds. 2. Wipe chicken with a damp cloth. Place in a heatproof bowl. 3. Cut scallions in 1-inch sections; slice ginger root; crush garlic. Cut soaked lily buds in half; also soaked mushrooms, if large. Arrange all over top of chicken. 4. Combine soy sauce, sherry, sugar, salt and pepper. Pour over chicken. 5. Steam until done (about 2 hours). See "How-to Section". 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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