Steamed chicken banquet style
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Dried black mushrooms | |
| 18 | Lily buds | |
| 1 | (3-4 pound) chicken | |
| 3 | Scallion stalks | |
| 2 | slices | Fresh ginger root |
| 1 | Clove garlic | |
| 3 | tablespoons | Soy sauce |
| 4 | tablespoons | Sherry |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | dash | Of pepper |
Directions
1. Separately soak dried mushrooms and lily buds.
2. Wipe chicken with a damp cloth. Place in a heatproof bowl.
3. Cut scallions in 1-inch sections; slice ginger root; crush garlic. Cut soaked lily buds in half; also soaked mushrooms, if large. Arrange all over top of chicken.
4. Combine soy sauce, sherry, sugar, salt and pepper. Pour over chicken.
5. Steam until done (about 2 hours). See "How-to Section".
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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