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Ginseng Rooster


Ginseng Rooster
1 four-inch piece dried ginseng, soaked overnight or longer in one cup boiling water
5 dried black mushrooms, soaked an hour in tepid water, stems discarded, each cut in half
1 rooster, innards removed, rinsed and dried with paper towels
1 teaspoon coarse salt
3 Tablespoons Chinese rice wine
3 scallions, each tied in a knot
3 slices fresh ginger, smashed
1 inch minced Chinese ham, minced

1. Put ginseng and its water in a pan and steam for half an hour.
2. Put half the mushrooms and their water, and half the salt, wine, one scallion, knot, one slice of the ginger, and half the hm in the rooster, and the rest of the ingredients in a heat-proof bowl and steam for one hour.
3. Remove rooster, cut it into eight to ten pieces, put it in a clean bowl, discard the scallions, and serve.

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