Serves: 6
Total Calories: 92
1. Separately soak dried grass mushrooms, Chinese red dates and tangerine peel.
2. With a cleaver, chop chicken, bones and all, in 1 1/2- to 2-inch sections cut giblets in 1/2-inch slices. Arrange on a shallow heatproof platter.
3. Slice bamboo shoots thin. Shred ginger root, soaked mushrooms and tangerine peel. Pit soaked red dates, then shred. Combine in a bowl.
4. Blend cornstarch, salt, sugar and soy sauce to a paste. Add to bowl, mixing well.
5. Spread mixture evenly over chicken sections. Steam until done (30 to 40 minutes) See HOW-TO, _Steaming.
VARIATION:
* For the grass mushrooms, substitute 1/2 cup lily buds (soaked), cut in two.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Steamed Chicken And Grass Mushrooms recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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