| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(3-lb) chicken |
| 1 |
sm |
Onion |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
| 2 |
c |
Water (up to) |
| 3 |
tb |
Oil |
| 1 |
tb |
Sugar |
| 3 |
tb |
Soy sauce |
| 2 |
|
Potatoes |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. With a cleaver chop, bones and all, in
2-inch sections.
2. Slice onion. Mince garlic and ginger root. Heat water.
3. Heat oil in a heavy pan. Add onion, garlic and ginger; stir-fry to brown
lightly. Add chicken and brown quickly.
4. Add heated water, sugar and soy sauce. Bring to a boil; then simmer,
covered, 20 minutes.
5. Meanwhile peel potatoes and cut in 1-inch cubes. Add to pan and simmer,
covered, until done (about 10 minutes more).
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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