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Name: Braised Lily Bud Chicken #1
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 12 -(up to); 1 sl Fresh ginger root; 2 tb Sherry; 2 ts Sugar; 1/2 c Vegetable oil; 3 tb Soy sauce; 3 c Water; 1 -(up to); 15 Lily buds; 6 Dried black mushrooms; 1 3-lb chicken; 1/2 ts Salt

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INGREDIENTS

12 -(up to)
1 sl Fresh ginger root
2 tb Sherry
2 ts Sugar
1/2 c Vegetable oil
3 tb Soy sauce
3 c Water
1 -(up to)
15 Lily buds
6 Dried black mushrooms
1 3-lb chicken
1/2 ts Salt

Servings

INSTRUCTIONS

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. Serve with lily buds, mushrooms and sauce poured over. VARIATIONS: 1. Omit step 2. Brown chicken as in step 3. Then add the sherry, sugar, salt and water, and bring to a boil. Add the soy sauce, ginger root, soaked mushrooms and lily buds. Simmer as in step 4. 2. In step 2, omit the ginger-soy mixture and rub chicken instead with 2 tablespoons soy sauce. Let stand 10 minutes. Then add 1/4 cup sherry, 2 cups boiling water, the salt, sugar, mushrooms and lily buds. Simmer as in step 4. 3. In step 4, add, with the black mushrooms and lily buds, 2 tablespoons cloud ear mushrooms (soaked) and 6 Chinese red dates. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Braised Lily Bud Chicken #1

12 -(up to)
1 sl Fresh ginger root
2 tb Sherry
2 ts Sugar
1/2 c Vegetable oil
3 tb Soy sauce
3 c Water
1 -(up to)
15 Lily buds
6 Dried black mushrooms
1 3-lb chicken
1/2 ts Salt

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. Serve with lily buds,  mushrooms and sauce poured over. VARIATIONS:    1. Omit step 2. Brown chicken as in step 3. Then add the sherry, sugar,  salt and water, and bring to a boil. Add the soy sauce, ginger root, soaked  mushrooms and lily buds. Simmer as in step 4.    2. In step 2, omit the ginger-soy mixture and rub chicken instead with 2  tablespoons soy sauce. Let stand 10 minutes. Then add 1/4 cup sherry, 2  cups boiling water, the salt, sugar, mushrooms and lily buds. Simmer as in  step 4.    3. In step 4, add, with the black mushrooms and lily buds, 2 tablespoons  cloud ear mushrooms (soaked) and 6 Chinese red dates.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 6

Calories: 626
Calories from Fat: 413 (66%)

Amt Per Serving		% DV

	Total Fat 45.9g	61 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 21.7g
	Polyunsanturated Fat 10.7g
Cholesterol 168mg		52 %
Sodium 287.2mg		10 %
Potassium 497mg		13 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 7.4g
Protein 42.3g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 626

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