| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Wine |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Oyster sauce |
|
ds |
Sesame oil |
| 1/4 |
c |
Soup stock |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Cornstarch |
| 2 |
tb |
Oil |
| 2 |
sl |
Ginger, more if desired |
| 1 |
|
Chicken, with bones cut in bit sized pieced (boned works well, too) |
| 1 |
lg |
Lemon, sliced and seeded |
| 2 |
|
Green onion stalks, cut into 1 1/2 in peices |
INSTRUCTIONS
SAUCE
MAIN INGREDIENTS
Combine sauce ingredients and set aside. Heat wok or frying pan with oil
and ginger over high heat. Add chicken, stirring continuously for 1 1/2 to
2 minutes. Add lemon, green onion and sauce mixture. Stir 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
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”