Serves: 4
Total Calories: 77
1. Soak dried mushrooms.
2. With a cleaver, chop chicken, bones and all, in 1 1/2- to 2-inch sections. Blend cornstarch and soy sauce to a paste and rub over chicken to coat. Place in a heatproof dish.
3. Mince scallion stalks and ginger root slice soaked mushrooms. Arrange over chicken. Sprinkle with salt and pepper.
4. Steam until done (about 30 minutes). See HOW-TO, _Steaming.
VARIATIONS:
* Bone and cube the chicken then steam only 10 to 15 minutes in step 4.
* In step 2, add to cornstarch paste 1 teaspoon sugar, 1 teaspoon peanut oil and 2 teaspoons sherry.
* In step 3, add 1/2 cup bamboo shoots and 8 water chestnuts, both sliced.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Steamed Chicken And Mushrooms recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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