| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Main dish, China, Chicken, 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 |
sl |
Ginger |
| 3 |
tb |
Sherry |
| 4 |
|
Carrots |
| 2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/3 |
c |
Chinese pickles |
| 1/4 |
c |
Water |
| 2 |
ts |
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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