Cantonese-Style Braised Chicken

Page 141

Cuisine: Chinese | Course Type: Main Courses

(1 review)

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Recipe Reviews

Delicious. A family favorite, always requested. I soak the lily-buds , wood ears and black mushrooms (Shiitake), especially the last, before cutting up and use the Shiitake soaking water with a chicken stock cube instead of Chicken Stock. Reheats very well for dinner parties.

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