Cheryl > wrote:

> "Victor Sack" > wrote...
>
> > ObFood: Wined chicken. The recipe is from _Pei Mei's Chinese Cook Book
> > Vol. 1_.
> >
> > Wined Chicken
> >
> > 2. Put chicken in a bowl, steam it over high heat about 25 minutes.
> >
> > 3. Remove chicken from bowl, let cool, then cut in 4 or 6 large pieces,
> > lay in a deep bowl.
> >
> > 4. Pour the chicken broth from the steamed bowl through a strainer into
> > the deep bowl. Add 1 C. of cold chicken stock and wine, mix by shaking
> > the bowl, cover and keep in refrigerator about one day. Turn the
> > chicken once after 6 hours.
>
> I don't understand the whole 2-bowl thing here.

You have to strain the chicken broth, to be used further, so a second
vessel is needed. Since chicken stock and wine are added, a deeper bowl
is used.

Victor