Soy And Ginger Braised Lily Bud Chicken Recipe
Braised Lily Bud Chicken is one dish which will tickle your taste buds with its tangy flavor. Mushrooms, lily buds and the ginger flavor are a great addition to it. Enjoy it!
Ingredients
| Dried black mushrooms | 6 | |
| 12 to 15 lily buds | ||
| Chicken | 1 | |
| Root ginger slice | 1 | |
| Soy sauce | 3 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Oil | 1/2 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
Directions
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.
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.
Chef
