Title: Basic Steamed Chicken
Yield: 8 Servings
1 (4-5 pound) chicken
1/4 c Fresh mushrooms
5 c Water
1. Place chicken in a large heatproof bowl. Add mushrooms, whole, along
2. Steam 2 hours. (See “How-to Section”.) Add salt to taste. Serve as shown
in “Basic Steamed Spring Chicken”.
NOTE: A larger bird, steamed slowly 3 to 4 hours in 8 cups of water, makes
a dish that’s nutritious and easily digestible for expectant mothers,
convalescents and small children.
From , ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive, http://www.erols.com/hosey.