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Title: Stewed Shanghai Chicken Categories: Chinese, Poultry Yield: 4 Servings 1 Whole Chicken; 4 Lbs. 8 Whole Chinese Black -Mushrooms 1/2 c Chicken Stock 1/4 c Dark Soy Sauce 1/4 c Dry Sherry 1 tb Dark Brown Sugar 1/2 c Bamboo Shoots; Sliced 2 Whole Scallions; Cut Into -Pieces 2 Whole Gingerroot Slices; The -Size Of A Quarter 1. Chop the chicken into 1-inch pieces. 2. Soak the mushrooms. Cut off and discard the tough stems. 3. Slice the mushrooms thinly. Cooking: 1. In a skillet or wok combine the chicken stock, soy sauce, and sherry. 2. Bring to a boil. Add the remaining ingredients, cover, and simmer for 20 minutes. Makes 4 to 10 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary" |