| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1/4 | c | Lily buds |
| 4 | Chinese red dates | |
| 4 | Dried black mushrooms | |
| 2 | T | Cloud Ear mushrooms |
| 1 | large chicken breast | |
| 1/4 | c | Bamboo shoots |
| 6 | Water chestnuts | |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 2 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
| 3 | Sesame oil, more or less |
INSTRUCTIONS
Separately soak dried lily buds, red dates, and black and cloud ear mushrooms. Skin, bone and sliver chicken breast. Place in a shallow heatproof dish. Sliver bamboo shoots. Mince water chestnuts, ginger root, soaked black mushrooms and red dates. Coarsely chop soaked lily buds and cloud ear mushrooms. Combine in a bowl. In a cup, combine soy sauce, sherry, salt, sugar, pepper and sesame oil. Add to bowl and blend well. Spread mixture over slivered chicken. Steam until done (10 to 15 minutes). See "How-to Section". VARIATION: For the chicken, substitute pork. Steam until cooked through (30 to 40 minutes). 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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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 48.7mg
Sodium: 576.9mg
Potassium: 163.2mg
Carbohydrates: 10.4g
Fiber: <1g
Sugar: <1g
Protein: 19.5g