Jing Gai

Name: Jing Gai
Cuisine: China
Ingredients: 4 pieces of red dates, sliced, a few slices of ginger root, peaflour, peanut oil, parsley, mustard, Chinese sauce.; 4 pieces of red dates, sliced, a few slices of ginger root, peaflour, peanut oil, parsley, mustard, Chinese sauce.; 4 pieces of red dates, sliced, a few slices of ginger root, peaflour, peanut oil, parsley, mustard, Chinese sauce.; 4 pieces of red dates, sliced, a few slices of ginger root, peaflour, peanut oil, parsley, mustard, Chinese sauce.; ½ oz. of thinly sliced salt cabbage, Chinese wine; ½ oz. of thinly sliced salt cabbage, Chinese wine; 4 pieces of red dates, sliced, a few slices of ginger root, peaflour, peanut oil, parsley, mustard, Chinese sauce.; 4 pieces of red dates, sliced, a few slices of ginger root, peaflour, peanut oil, parsley, mustard, Chinese sauce.; 4 pieces of red dates, sliced, a few slices of ginger root, peaflour, peanut oil, parsley, mustard, Chinese sauce.; 1 oz. of thinly sliced mushrooms; 1 thinly sliced Chinese spring onion; 1 chicken cut in small pieces

Steamed Chicken

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1 chicken cut in small pieces
1 oz. of thinly sliced mushrooms
1 thinly sliced Chi

Asia
China
Starter

Method

Mix all the ingredients, adding a little peaflour and peanut oil and the wine, put on a dish and steam for 10 minutes. Garnish with parsley and serve with mustard and Chinese sauce.