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Stewed Chicken with Black Mushroom Soup
Author: Mr. Go 1 whole chicken, 1 kg
12 Chinese black mushrooms
4 cups water
1 tblspn rice wine
1-1/2 tspn salt
2 stalks spring onion
2 slices ginger
Soften black mushroom by soaking overnight.
Clean chicken, place on a casserole, add the water, salt, rice wine, onion and ginger and steam for 30 minutes over medium flame.
Rinse black mushroom and remove stems. Add mushroom caps to the casserole, cover and steam an additional 20 minutes.
Remove and serve.
Cooking in a casserole or soup pot gives the finished product a more refreshing taste but this recipe can also be cooked directly in a pot over flame.
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