| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 1 | Whole Chicken; 4 Lbs. | |
| 8 | Whole Chinese Black Mushrooms | |
| 1/2 | c | Chicken Stock |
| 1/4 | c | Dark Soy Sauce |
| 1/4 | c | Dry Sherry |
| 1 | tb | Dark Brown Sugar |
| 1/2 | c | Bamboo Shoots; Sliced |
| 2 | Whole Scallions; Cut Into Pieces | |
| 2 | Whole Gingerroot Slices; The Size Of A Quarter |
INSTRUCTIONS
1. Chop the chicken into 1-inch pieces. 2. Soak the mushrooms. Cut off and discard the tough stems. 3. Slice the mushrooms thinly. Cooking: 1. In a skillet or wok combine the chicken stock, soy sauce, and sherry. 2. Bring to a boil. Add the remaining ingredients, cover, and simmer for 20 minutes. 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
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