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| Braised Lily Bud Chicken #2 Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
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Ingredients
4 dried black mushrooms
12 lily buds
1 spring chicken
2 slice fresh ginger root
3 tablespoon oil
1 tablespoon soy sauce
2 tablespoon sherry
1 cup stock
Cooking Directions:
1. Separately soak dried mushrooms and lily buds.
2. Disjoint chicken; or chop, bones and all, in 2-inch sections. Crush ginger root. Cut mushrooms in strips. (If lily buds are long, cut in half.)
3. Heat oil in a large heavy pan and brown chicken sections quickly.
4. Add soy sauce, sherry and ginger root, stirring them in to heat and blend.
5. Meanwhile heat stock separately. Add to chicken, along with mushrooms and lily buds. Bring to a boil; then simmer, covered, until done (30 to 40 minutes).
From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
poultry
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