Serves: 8
Total Calories: 17
1. Place chicken in a large heatproof bowl. Add mushrooms, whole, along with water.
2. Steam 2 hours. (See HOW-TO, _Steaming.) Add salt to taste. This chicken can be served hot or cold. When using it for cold dishes, remove skin, slice meat thin and serve either in salads or with dips for white-cut chicken. (Search for "Category: White-Cooked or Roast Chicken Dips".)
NOTE: A larger bird, steamed slowly 3 to 4 hours in 8 cups of water, makes a dish that's nutritious and easily digestible for expectant mothers, convalescents and small children.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Steamed Fowl recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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