| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | (3-lb) chicken | |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 2 | tb | Soy sauce |
| 1 | tb | Sherry |
| Chicken liver and gizzard | ||
| 1/2 | lb | Fresh mushrooms |
| 3 | Scallion stalks | |
| 2 | tb | Oil |
| 5 | tb | Oil |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 3/4 | c | Water |
| 2 | ts | Cornstarch |
| 3 | tb | Water |
INSTRUCTIONS
1. Cut chicken in half: wipe with a damp cloth. Mince garlic and ginger root; then combine with soy sauce and sherry. Rub mixture over chicken, inside and out. Let stand 30 minutes. 2. Meanwhile dice chicken liver and gizzard. Stem and dice mushrooms. Cut scallion stalks in 1/2-inch sections. 3. Heat oil in a large heavy pan. Add diced ingredients and scallion and stir-fry until cooked through (about 3 mioutes). Remove from pan. 4. Heat remaining oil. Brown each chicken-half separately. Then place side by side in pan. 5. Add sugar, salt, pepper and water. Bring to a boil; then simmer, covered, until done (30 to 40 minutes). 6. Remove chicken, leaving liquids in pan. With a cleaver, chop in bite-size pieces. Arrange on a serving platter and keep warm. 7. Reheat liquids. Return stir-fried ingredients aud reheat. 8. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve. 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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