Serves: 4
Total Calories: 304
1. Separately soak dried mushrooms and lily buds.
2. Disjoint chicken or chop, bones and all, in 2-inch sections. Crush ginger root. Cut mushrooms in strips. (If lily buds are long, cut in half.)
3. Heat oil in a large heavy pan and brown chicken sections quickly.
4. Add soy sauce, sherry and ginger root, stirring them in to heat and blend.
5. Meanwhile heat stock separately. Add to chicken, along with mushrooms and lily buds. Bring to a boil then simmer, covered, until done (30 to 40 minutes).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Lily Bud Chicken II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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