Side Pannel
Braised Lily Bud Chicken #2
Braised Lily Bud Chicken #2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 4 Dried black mushrooms
- 12 Lily buds
- 1 Spring chicken
- 2 sl Fresh ginger root
- 3 tb Oil
- 1 tb Soy sauce
- 2 tb Sherry
- 1 c Stock
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).
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).
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