| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry, Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
|
Roasting chicken, 4 – 4.5 lb cut up |
| 4 |
|
Chinese pork sausages thinly sliced diagonally |
| 2 |
tb |
Light soy sauce |
| 2 |
tb |
Chinese rice wine or dry sherry |
| 1 |
tb |
Sesame oil |
| 1 |
ts |
Sugar |
| 1 |
pn |
Salt |
INSTRUCTIONS
SAUCE
ARRANGE THE BACK PIECES on a heat-proof plate. Surround them with the rest
of the chicken pieces. Between the pieces, insert thin slices of pork
sausage. Put the breast meat on the bottom, so that it is surrounded by the
longer-cooking dark meat. Put some water in the bottom of the wok. Use
enough that it won't boil away, but not so much that it touches the plate.
The food must be suspended at least 1 inch above the water level. Cover the
wok tightly so that the steam is captured under the lid and can circulate
freely around the food. Keep a kettle of water on hand to replenish the
steaming liquid in the wok if the level gets too low. Be careful not to
pour the water onto the food. Makes 4 to 6 Servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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