| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Chinese |
Vegetable |
6 |
Servings |
INGREDIENTS
| 20 |
|
-(up to) |
| 24 |
|
Dried black mushrooms |
| 3 |
c |
Stock |
| 1 |
c |
Mushroom-soaking liquid |
| 2 |
tb |
Chicken fat |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Soak dried mushrooms; reserve their soaking liquid.
2. Stem mushrooms and arrange caps in a heatproof bowl. Pour stock and
mushroom liquid over. Add chicken fat and sugar.
3. Steam 1-1/2 hours (see "How-to Section"). Serve hot right in the
steaming bowl.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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”