Steamed chicken and mushrooms

Yield: 4 Servings

Measure 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

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, .

Similar recipes