| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/8 |
lb |
Fresh ginger root |
| 1 1/2 |
c |
Water (up to) |
| 6 |
|
Dried black mushroons |
| 1 |
|
Spring chicken |
| 1 |
|
Clove garlic |
| 1 |
|
Scallion stalk |
| 1/2 |
c |
Sherry |
| 3 |
tb |
Oil |
| 2 1/2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 2 |
c |
Water |
INSTRUCTIONS
1. Peel ginger root and place in a pan with water. Bring to a boil; then
simmer, covered, 45 minutes. Cut 1 slice from ginger root, discarding the
remainder. Reserve ginger liquid.
2. Meanwhile soak dried mushrooms. With a cleaver, chop chicken, bones and
all, in 2-inch sections. Crush garlic. Cut scallion in 1-inch sections.
3. Combine sherry with reserved ginger liquid and add to chicken. Let stand
15 minutes, turning occasionally; then drain well.
4. Heat oil. Add garlic, scallion and ginger slice; stir-fry a few times.
Add chicken and brown lightly.
5. Add soy sauce, sugar, remaining water and soaked mushrooms. Bring to a
boil; then simmer, covered, 30 minutes.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”