INGREDIENTS

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