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, .