Braised lily bud chicken #2

Yield: 4 Servings

Measure Ingredient
4 \N Dried black mushrooms
12 \N Lily buds
1 \N Spring chicken
2 slices Fresh ginger root
3 tablespoons Oil
1 tablespoon Soy sauce
2 tablespoons Sherry
1 cup Stock

1. Separately soak dried mushrooms and lily buds.

2. Disjoint chicken; or chop, bones and all, in 2-inch sections. Crush ginger root. Cut mushrooms in strips. (If lily buds are long, cut in half.) 3. Heat oil in a large heavy pan and brown chicken sections quickly.

4. Add soy sauce, sherry and ginger root, stirring them in to heat and blend.

5. Meanwhile heat stock separately. Add to chicken, along with mushrooms and lily buds. Bring to a boil; then simmer, covered, until done (30 to 40 minutes).

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

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