Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Whole Chicken; 4 Lbs. |
| 8 \N | 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 \N | Whole Scallions; Cut Into Pieces |
| 2 \N | 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