Steamed chicken and mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | -(up to) | |
| 6 | Dried black mushrooms | |
| 1 | (2-1/2 pound) chicken | |
| 4 | teaspoons | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 2 | Scallion stalks | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
Directions
1. Soak dried mushrooms.
2. With a cleaver, chop chicken, bones and all, in 1-½- to 2-inch sections. Blend cornstarch and soy sauce to a paste and rub over chicken to coat. Place in a heatproof dish.
3. Mince scallion stalks and ginger root; slice soaked mushrooms. Arrange over chicken. Sprinkle with salt and pepper.
4. Steam until done (about 30 minutes). See "How-to Section". VARIATIONS: 1. Bone and cube the chicken; then steam only 10 to 15 minutes in step 4.
2. In step 2, add to cornstarch paste 1 teaspoon sugar, 1 teaspoon peanut oil and 2 teaspoons sherry.
3. In step 3, add ½ cup bamboo shoots and 8 water chestnuts, both sliced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .