Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients
Cantonese-Style Braised Chicken
Page 141
Cuisine: Chinese | Course Type: Main Courses
(1 review)
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The Ducks Guts from Melbourne, Vic
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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