Recipe - Basic Steamed Chicken

1 (45 pound) chicken
One fourth cup Fresh mushrooms
5 cup Water
Salt

1. Place chicken in a large heatproof bowl. Add mushrooms, whole, along
with water.

2. Steam 2 hours. (See "Howto 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 The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.