INGREDIENTS

5 slices ginger, lightly crushed
4 fresh shiitake mushroom, stems discarded, caps halved
3 green onions, cut into 2-inch pieces
1 dried ginseng root, about 1 ounce
2 1/2 cups water
1/2 cup Chinese rice wine or dry sherry
1 teaspoon salt

COOKING METHOD

GETTING READ

Remove skin and excess fat from chicken. Bring a pot of water to a boil. Add chicken and return to a boil. Cook for 1 minute; drain.

Place chicken in a 2-quart casserole. Add remaining ingredients and cover casserole.

COOKING

Prepare a wok for steaming. Place covered casserole on steaming rack. Cover wok and steam over medium-high heat until chicken is tender, about 2 hours. Add water to steamer as needed.

Skim fat from broth and serve.

SOURCE: Yan Can Cook, Inc. © 2000 / Martin Yan