| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 10 | up to | |
| 15 | Dried black mushrooms | |
| 1 | 3-lb chicken | |
| Soy sauce | ||
| 4 | Or | |
| 5 | Fresh ginger root | |
| 1 | Bamboo shoot | |
| 4 | Water chestnuts | |
| 2 | Scallion stalks | |
| Oil for deep-frying | ||
| 2 | T | Oil |
| 1/2 | t | Salt |
| 2 1/2 | c | Water |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
| 2 | t | Cornstarch |
| 3 | T | Water |
INSTRUCTIONS
Soak dried mushrooms. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling. Heat remaining oil. Add salt and ginger root; stir-fry a few times. Add shredded vegetables and scallions; stir-fry 1 to 2 minutes. Stir in and heat water; add sugar and pepper. Return chicken halves and bring to a boil; then simmer, covered, until tender (about 20 minutes). Remove chicken, leaving liquids in pan. Let bird cool slightly; then chop, bones and all, in bite-size pieces. Arrange on a serving platter. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve. VARIATION: In step 7, instead of chopping the chicken, disjoint and bone the legs and wiugs. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 218
Calories From Fat: 94
Total Fat: 10.4g
Cholesterol: 0mg
Sodium: 4427.4mg
Potassium: 733.2mg
Carbohydrates: 14.5g
Fiber: 1.4g
Sugar: 2.5g
Protein: 16.9g