| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | (3-lb) chicken | |
| 1/2 | lb | Fresh mushrooms |
| 2 | Cloves garlic | |
| 5 | tb | Oil |
| 1 1/2 | tb | Sherry |
| 2 | tb | Soy sauce |
INSTRUCTIONS
1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Remove mushroom stems, leaving caps intact. Crush garlic. 2. Heat oil in a heavy pan. Brown garlic lightly and discard. Add chicken sections and brown quickly. 3. Reduce heat to medium. Add mushroom caps and stir in gently to coat with oil. Cook, covered, 5 minutes. 4. Stir in sherry, then soy sauce. Cook, covered, over low heat until chicken is done (25 to 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.
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