Serves: 5
Chicken can be steamed whole, disjointed or chopped in 2-inch sections. It can also be boned first, then cubed or slivered. (Boned chicken needs the shortest cooking time.) Both spring and boiling chickens can be used. A spring chicken, steamed whole, calls for only 1 cup of stock or water. A boiling fowl requires much more, and is usually served in a large bowl with its own soup. Cooking time depends on the tenderness of the chicken. The bird is done when the meat comes off the bones easily.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This *Steamed Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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