Recipe - Steamed Chicken And Grass Mushrooms

10 Chinese dried grass
mushrooms
4 Chinese red dates
1 Piece dried tangerine peel
1 Spring chicken
1 Set chicken giblets
One half cup Bamboo shoots
2 Or
3 sl Fresh ginger root
1 tablespoon Cornstarch
One half teaspoon Salt
One half teaspoon Sugar
2 teaspoon Soy sauce

1. Separately soak dried grass mushrooms, Chinese red dates and tangerine
peel.

2. With a cleaver, chop chicken, bones and all, in 1One half to 2inch
sections; cut giblets in 1/2inch 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 "Howto Section". VARIATION: For the grass mushrooms,
substitute One half cup lily buds (soaked), cut in two.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.