Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Dried black mushrooms |
| 18 \N | Lily buds |
| 1 \N | (3-4 pound) chicken |
| 3 \N | Scallion stalks |
| 2 slices | Fresh ginger root |
| 1 \N | Clove garlic |
| 3 tablespoons | Soy sauce |
| 4 tablespoons | Sherry |
| 1 teaspoon | Sugar |
| ½ teaspoon | Salt |
| 1 dash | Of pepper |
1. Separately soak dried mushrooms and lily buds.
2. Wipe chicken with a damp cloth. Place in a heatproof bowl.
3. Cut scallions in 1-inch sections; slice ginger root; crush garlic. Cut soaked lily buds in half; also soaked mushrooms, if large. Arrange all over top of chicken.
4. Combine soy sauce, sherry, sugar, salt and pepper. Pour over chicken.
5. Steam until done (about 2 hours). See "How-to Section".
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .