Steamed chicken and grass mushrooms

6 Servings

Ingredients

Quantity Ingredient
10 Chinese dried grass mushrooms
4 Chinese red dates
1 Piece dried tangerine peel
1 Spring chicken
1 Set chicken giblets
½ cup Bamboo shoots
2 Or
3 slices Fresh ginger root
1 tablespoon Cornstarch
½ teaspoon Salt
½ teaspoon Sugar
2 teaspoons Soy sauce

Directions

1. Separately soak dried grass mushrooms, Chinese red dates and tangerine peel.

2. With a cleaver, chop chicken, bones and all, in 1-½- to 2-inch sections; cut giblets in ½-inch slices. Arrange on a shallow heatproof platter.

3. Slice bamboo shoots thin. Shred ginger root, soaked mushrooms and tangerine peel. Pit soaked red dates, then shred. Combine in a bowl.

4. Blend cornstarch, salt, sugar and soy sauce to a paste. Add to bowl, mixing well.

5. Spread mixture evenly over chicken sections. Steam until done (30 to 40 minutes) . See "How-to Section". VARIATION: For the grass mushrooms, substitute ½ cup lily buds (soaked), cut in two.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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