White-cooked chicken in soup #2

6 Servings

Ingredients

Quantity Ingredient
4 -(up to)
6 Dried black mushrooms
2 tablespoons Cloud Ear mushrooms
1 (4-lb) chicken
2 slices Fresh ginger root (up to)
6 Red dates
8 cups Water
Sherry

Directions

1. Separately soak dried black and cloud ear mushrooms.

2. With a cleaver, chop chicken, bones and all, in 3-inch sections. Place in a saucepan. Slice ginger root and add, along with red dates, cold water and soaked mushrooms.

3. Bring quickly to a boil; then reduce heat, and skim surface to clear.

Simmer, covered, 1 hour.

4. Ladle soup and ingredients into individual bowls. Add 1 tablespoon sherry to each and serve. VARIATION: For the sherry, substitute 1 to 2 teaspoons gin for each bowl.

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

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