Steamed chicken with asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole Chicken; 3 Lbs. | |
| 1 | tablespoon | Light Soy Sauce |
| 1½ | teaspoon | Sugar |
| 1 | teaspoon | Minced Gingerroot |
| 1½ | tablespoon | Dry Sherry |
| ¼ | cup | Rice Flour |
| 1 | Whole Asparagus; Young Spears | |
| ½ | teaspoon | Salt |
Directions
1. Chop the chicken into bite-size pieces. 2. Mix with the soy sauce, sugar, gingerroot, and sherry. 3. Marinate for 1 hour. 4. Roll the chicken in the rice flour. 5. Remove tough parts of the asparagus. Slice diagonally into long strips. 6. Arrange evenly in a heat proof dish and sprinkle with the salt. 7. Place the chicken pieces on top of the asparagus.
Cooking: 1. Put in a steamer over rapidly boiling water for 20 minutes or until done. Makes 4 to 10 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary" <diane@...> on Nov 11, 1997