| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 10 |
|
-(up to) |
| 15 |
|
Dried black mushrooms |
| 1 |
|
(3-lb) chicken |
| 4 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 1 |
ts |
Sugar (up to) |
| 3 |
tb |
Oil |
| 2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
|
3 |
and 4. |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Wipe chicken with a damp cloth and disjoint. Combine soy sauce, sherry
and sugar.
3. Heat oil in a large heavy pan. Brown chicken quickly. Then stir in
soy-sherry mixture. Reduce heat and cook, covered, 5 minutes, turning
pieces once.
4. Boil water separately. Add to chicken, along with mushrooms, salt and
pepper. Bring to a boil again; then simmer, covered, until done (35 to 40
minutes). VARIATIONS:
1. For the water, substitute stock.
2. Omit the water. Increase the soy sauce and sherry to 1/2 cup each and
the sugar to 1 tablespoon. Add with the other ingredients after chicken is
browned; and simmer, covered, about 40 minutes.
3. In step 3, add to heated oil 2 slices ginger root, crushed; and 1
scallion stalk, cut in 2-inch sections. Stir-fry a minute; then add chicken
and brown.
4. In step 3, after browning chicken, add the soaked mushrooms and 1/2 cup
bamboo shoots, sliced. Stir-fry to coat with oil; then continue with steps
5. In step 4, add with the mushrooms, 10 Chinese red dates.
6. During the last 10 minutes of cooking, add 1/4 cup fresh green peas.
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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