| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Chicken | 4 | Servings |
INGREDIENTS
| 1/2 | c | Oil |
| 1 | Clove garlic | |
| 3 | lb | Frying chicken |
| 1/3 | c | Plum sauce |
| 5 | Celery stalks, diced | |
| 4 | sl | Ginger |
| 3 | tb | Sherry |
| 4 | Carrots | |
| 2 | ts | Sugar |
| 1 | ts | Salt |
| 1/3 | c | Chinese pickles |
| 1/4 | c | Water |
| 2 | ts | Cornstarch mixed with 1/4 |
| Cup water |
INSTRUCTIONS
PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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