Title: White-Cooked Chicken in Soup #2
Categories: Poultry
Yield: 6 Servings

4 -(up to)
6 Dried black mushrooms
2 tb Cloud Ear mushrooms
1 (4-lb) chicken
2 sl Fresh ginger root
4 -(up to)
6 Red dates
8 c Water
Sherry

1. Separately soak dried black and cloud ear mushrooms.

2. With a cleaver, chop chicken, bones and all, in 3-inch sections. Place
in a saucepan. Slice ginger root and add, along with red dates, cold water
and soaked mushrooms.

3. Bring quickly to a boil; then reduce heat, and skim surface to clear.
Simmer, covered, 1 hour.

4. Ladle soup and ingredients into individual bowls. Add 1 tablespoon
sherry to each and serve. VARIATION: For the sherry, substitute 1 to 2
teaspoons gin for each bowl.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.