| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole Chicken; 3 Lbs. |
| 1 |
tb |
Light Soy Sauce |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Minced Gingerroot |
| 1 1/2 |
tb |
Dry Sherry |
| 1/4 |
c |
Rice Flour |
| 1 |
|
Whole Asparagus; Young Spears |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Chop the chicken into bite-size pieces. 2. Mix with the soy sauce,
sugar, gingerroot, and sherry. 3. Marinate for 1 hour. 4. Roll the chicken
in the rice flour. 5. Remove tough parts of the asparagus. Slice diagonally
into long strips. 6. Arrange evenly in a heat proof dish and sprinkle with
the salt. 7. Place the chicken pieces on top of the asparagus.
Cooking: 1. Put in a steamer over rapidly boiling water for 20 minutes or
until done. Makes 4 to 10 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary"
<diane@keyway.net> on Nov 11, 1997
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”