| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken, Chinese |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Wine |
| 1 |
T |
Brown sugar |
| 1 |
t |
Oyster sauce |
|
ds |
Sesame oil |
| 1/4 |
c |
Soup stock |
| 1 1/2 |
t |
Salt |
| 1 1/2 |
t |
Cornstarch |
| 2 |
T |
Oil |
| 2 |
|
Ginger, more if desired |
| 1 |
|
Chicken, with bones |
|
|
cut in bit sized pieced |
|
|
boned works well too |
| 1 |
|
Lemon, sliced and seeded |
| 2 |
|
Green onion stalks, cut |
|
|
into 1 1/2 in peices |
| 1 1/2 |
|
2 minutes. Add lemon, green onion and sauce mixture. Stir |
INSTRUCTIONS
Combine sauce ingredients and set aside. Heat wok or frying pan with
oil and ginger over high heat. Add chicken, stirring continuously for
for another 1 1/2 to 2 minutes. Trnasfer mixture to a clay pot, or a
saucepan. Cover and simmer on low heat for 15 to 18 minutes.
(Optional) Use a cornstartch solution to thicken the liquid. Serve
with rice. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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