Yield: 4 Servings
|1||Whole Chicken; 4 Lbs.|
|8||Whole Chinese Black Mushrooms|
|½ cup||Chicken Stock|
|¼ cup||Dark Soy Sauce|
|¼ cup||Dry Sherry|
|1 tablespoon||Dark Brown Sugar|
|½ cup||Bamboo Shoots; Sliced|
|2||Whole Scallions; Cut Into Pieces|
|2||Whole Gingerroot Slices; The Size Of A Quarter|
1. Chop the chicken into 1-inch pieces. 2. Soak the mushrooms. Cut off and discard the tough stems. 3. Slice the mushrooms thinly.
Cooking: 1. In a skillet or wok combine the chicken stock, soy sauce, and sherry. 2. Bring to a boil. Add the remaining ingredients, cover, and simmer for
20 minutes. Makes 4 to 10 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary" <diane@...> on Nov 11, 1997