| 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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