| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken breast; 2" pieces |
| 1 |
c |
Sliced bamboo shoots |
| 1 |
lb |
Firm tofu; 3/4" cubes |
| 3 |
sl |
Fresh ginger root; quarter size |
| 3 |
|
Green onions; 1" pieces |
| 1 |
oz |
Dried black mushrooms; soaked 20 minutes |
| 1 |
c |
Low sodium chicken broth; fresh or canned |
| 3 |
tb |
Chinese light soy |
| 2 |
tb |
Chinese cooking wine |
| 1 |
ts |
Sugar |
INSTRUCTIONS
A] INGREDIENTS
Cooking in a Yunan Steam Pot is not only remarkably healthy but gives foods
a delicious succulent flavor. The steam pot is placed over boiling water
and steam coming up through the 'chimney' does the cooking.
Cooking: Scatter the chicken, bamboo shoots and tofu cubes around the
chimney of the steam pot. Sprinkle the ginger root, green onions and
mushrooms on top. Mix the [A] Ingredients together and pour into the steam
pot.
Place the pot over rapidly boiling water and steam until done, about 45
minutes. Serve with chopsticks and spoons to enjoy the rich broth.
Recipe by: Spice Merchant
Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>
on Mar 6, 1998
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