Recipe - Steamed Slivered Chicken And Vegetables

One fourth cup Lily buds
4 Chinese red dates
4 Dried black mushrooms
2 tablespoon Cloud Ear mushrooms
1 (large) chicken breast
One fourth cup Bamboo shoots
6 Water chestnuts
2 Or
3 sl Fresh ginger root
2 tablespoon Soy sauce
1 tablespoon Sherry
One half teaspoon Salt
One half teaspoon Sugar
1 ds Pepper
3 dr Sesame oil; more or less

1. Separately soak dried lily buds, red dates, and black and cloud ear
mushrooms.

2. Skin, bone and sliver chicken breast. Place in a shallow heatproof dish.

3. Sliver bamboo shoots. Mince water chestnuts, ginger root, soaked black
mushrooms and red dates. Coarsely chop soaked lily buds and cloud ear
mushrooms. Combine in a bowl.

4. In a cup, combine soy sauce, sherry, salt, sugar, pepper and sesame oil.
Add to bowl and blend well.

5. Spread mixture over slivered chicken. Steam until done (10 to 15
minutes). See "Howto Section". VARIATION: For the chicken, substitute
pork. Steam until cooked through (30 to
40 minutes).

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