Instructions: 1. Separately soak dried grass mushrooms, Chinese red dates and tangerine peel.

2. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch sections; cut giblets in 1/2-inch slices. Arrange on a shallow heatproof platter.

3. Slice bamboo shoots thin. Shred ginger root, soaked mushrooms and tangerine peel. Pit soaked red dates, then shred. Combine in a bowl.

4. Blend cornstarch, salt, sugar and soy sauce to a paste. Add to bowl, mixing well.

5. Spread mixture evenly over chicken sections. Steam until done (30 to 40 minutes) . See "How-to Section". VARIATION: For the grass mushrooms, substitute 1/2 cup lily buds (soaked), cut in two.

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