|Whole chicken legs||4|
|Dried black mushrooms||1 Cup (16 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Broth/Water||2 Cup (32 tbs)|
|Star anise||1⁄2 Tablespoon|
|Ginger root slice||2|
|Dry sherry||1 Tablespoon|
|Canned bamboo shoots||12 Ounce, diced, drained (2 Cans, 6 Ounces Each)|
With sharp heavy cleaver, chop chicken in big chunks and scald in boiling water.
Rinse and drain well. (Care should be taken to avoid bone splinters.Remove any small loose bones or pieces before cooking. If cleaver is unavailable, cut chicken in as small pieces as possible with knife.)
Fold whole green onion in 2 to 3-inch length and tie with thread.
Cover mushrooms with boiling water, soak 15 minutes, or until soft, then drain.
Put chicken, green onion, mushrooms and remaining ingredients, except bamboo shoots, in kettle or Dutch oven.
Bring to boil, cover and simmer, stirring occasionally, 1/2 hour, or until tender.
Add bamboo shoots and heat.
Makes 4 servings.