Cantonese-Style Braised Chicken

From Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients

Cookbook

Author(s): Ken Hom

Page 141

Cuisine: Chinese

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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The Ducks Guts

16 years ago

★ ★ ★ ★ ★ 5/5

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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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