| 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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