Recipe - Stewed Shanghai Chicken

1 Whole Chicken; 4 Lbs.
8 Whole Chinese Black
Mushrooms
One half cup Chicken Stock
One fourth cup Dark Soy Sauce
One fourth cup Dry Sherry
1 tablespoon Dark Brown Sugar
One half cup Bamboo Shoots; Sliced
2 Whole Scallions; Cut Into
Pieces
2 Whole Gingerroot Slices; The
Size Of A Quarter

1. Chop the chicken into 1inch pieces. 2. Soak the mushrooms. Cut off and
discard the tough stems. 3. Slice the mushrooms thinly.

Cooking: 1. In a skillet or wok combine the chicken stock, soy sauce, and
sherry. 2. Bring to a boil. Add the remaining ingredients, cover, and
simmer for
20 minutes. Makes 4 to 10 servings.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 243 by "Diane Geary"
diane@keyway.net on Nov 11, 1997