| 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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