Black Mushroom Chicken, Deep-Fry/braised

INGREDIENTS

INSTRUCTIONS

1. Soak dried mushrooms.
2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out,
with soy sauce. Let stand 10 minutes.
3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and
soaked mushrooms. Cut scallion stalks in 1-inch sections.
4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and
brown lightly. Drain on paper toweling.
5. Heat remaining oil. Add salt and ginger root; stir-fry a few times. Add
shredded vegetables and scallions; stir-fry 1 to 2 minutes.
6. Stir in and heat water; add sugar and pepper. Return chicken halves and
bring to a boil; then simmer, covered, until tender (about 20 minutes).
7. Remove chicken, leaving liquids in pan. Let bird cool slightly; then
chop, bones and all, in bite-size pieces. Arrange on a serving platter.
8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining
cold water to a paste; then stir in to thicken. Pour sauce over chicken and
serve. VARIATION: In step 7, instead of chopping the chicken, disjoint and
bone the legs and wiugs. Cut the breast meat in slices and arrange
decoratively on a platter with legs and wings.
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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