Ginseng and Chicken Casserole

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::Ginseng and Chicken Casserole

*1 young chicken, 1 piece
ginseng, 2 T. Chinese
wolfberries, 12 slices
yam, 1 spring onion
(cut into lengths),
2 slices ginger; 6 c.
clear soup, 1 t. salt,
0.25 c. Shaohsing wine; 8
white fungi.

Method:

1. Defeather the chicken, clean it; remove entrails; cut claws and wingtips off; cut back open, boil in boiling water for 2 to 3 minutes and wash clean in cold water. 2. Having selected a whole ginseng, wash Chinese wolfberries clean and soak yam slices in water. 3. Put yam, Chinese wolfberries and gingseng in turn into a stewing pan, place the young chicken on top of them and add ginger and onion; pour the mixed soup in; cover pan tightly and stew the mixture in steamer for about 2 hours. 4. Soak white fungi thoroughly in warm water; add and stew for 1 hour more; remove ginger and onion; place ginseng on the chicken and serve.

Total time:

75m

Cooking technique:

simmering

Cuisine:

Sichuan

Food menu:

poultry

Cholesterol:

64mg

Carbohydrates:

15g