| 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 |
tb |
Cloud Ear mushrooms |
| 1 |
|
(large) chicken breast |
| 1/4 |
c |
Bamboo shoots |
| 6 |
|
Water chestnuts |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
ds |
Pepper |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Separately soak dried lily buds, red dates, and black and cloud ear
mushrooms.
2. Skin, bone and sliver chicken breast. Place in a shallow heatproof dish.
3. 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.
4. In a cup, combine soy sauce, sherry, salt, sugar, pepper and sesame oil.
Add to bowl and blend well.
5. 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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