Soy And Ginger Braised Lily Bud Chicken
|Dried black mushrooms||6|
|Ginger root slice||1|
|Soy sauce||3 Tablespoon|
|Oil||1⁄2 Cup (8 tbs)|
|Water||3 Cup (48 tbs)|
1.Separately soak dried mushrooms and lily buds.
2. Wipe chicken with a damp cloth. Mince ginger root; then combine with soy sauce, sherry, sugar and salt. Rub mixture over chicken skin and let stand 30 minutes.
3. Heat oil in a large heavy pan. Truss chicken and brown quickly on all sides, then drain off excess oil.
4. Boil water and add to chicken along with soaked mushrooms and lily buds. Bring to a boil; then simmer, covered, until done (about 1 hour).
5. Let chicken cool slightly; then, with a cleaver, chop chicken, bones and all, in 2-inch sections; or carve Western-style.