Serves: 6
Total Calories: 34
1. Separately soak dried lily buds, red dates, and black and cloud ear mushrooms.
2. Skin, bone and sliver chicken breast. Place in a shallow heatproof dish.
3. Sliver bamboo shoots. Mince water chestnuts, ginger root, soaked black mushrooms and red dates. Coarsely chop soaked lily buds and cloud ear mushrooms. Combine in a bowl.
4. In a cup, combine soy sauce, sherry, salt, sugar, pepper and sesame oil. Add to bowl and blend well.
5. Spread mixture over slivered chicken. Steam until done (10 to 15 minutes). See HOW-TO, _Steaming.
VARIATION:
* For the chicken, substitute pork. Steam until cooked through (30 to 40 minutes).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Steamed Slivered Chicken And Vegetables recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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