| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chicken, China, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Oil |
| 1 |
|
Clove garlic |
| 3 |
lb |
Frying chicken |
| 1/3 |
c |
Plum sauce |
| 5 |
|
Celery stalks, diced |
| 4 |
|
Ginger |
| 3 |
T |
Sherry |
| 4 |
|
Carrots |
| 2 |
t |
Sugar |
| 1 |
t |
Salt |
| 1/3 |
c |
Chinese pickles |
| 1/4 |
c |
Water |
| 2 |
t |
Cornstarch mixed with 1/4 |
|
|
Cup water |
INSTRUCTIONS
PREPARATION Cut chicken into bite-sized pieces. Peel carrots and cut
into cubes. Crush garlic. COOKING Place oil and garlic in skillet.
Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10
minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt,
pickles and water. Simmer covered for 12 minutes. Add cornstarch-water
mixture to thicken gravy. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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