| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Sauce | 4 | Servings | |
INGREDIENTS
| 2 | Celery stalks | |
| 3 | Scallion stalks | |
| 1 | T | Sherry |
| 2 | T | Soy sauce |
| 2 | T | Oil |
| 1 | c | Stock |
| 1 | T | Cornstarch |
| 3 | T | Cold water |
INSTRUCTIONS
Slice celery stalks thin. Mince scallions. Place both in a saucepan. Add sherry, soy sauce, oil and stock; bring slowly to a boil. Add deep-fried chicken pieces and simmer, covered, to heat through. Remove chicken, leaving liquids in pan. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve. 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: 107
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 1.8mg
Sodium: 372.1mg
Potassium: 160.8mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 1.7g
Protein: 2.2g