1. Soak dried mushrooms; reserve their soaking liquid.
2. Stem mushrooms and arrange caps in a heatproof bowl. Pour stock and mushroom liquid over. Add chicken fat and sugar.
3. Steam 1-1/2 hours (see "How-to Section"). Serve hot right in the steaming bowl.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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