Stewed Chicken With Oyster Sauce,guangdong Style

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Chinese, Poultry	1	Servings

INGREDIENTS

1		Whole fryer chicken or
		capon about 3 1/4lb
2	t	Soy sauce
2	t	Rice wine
4	c	Vegetable oil for
		deep-frying
1	oz	Dried chinese black
		mushrooms soaked and
		sliced
2	oz	Bamboo shoots, sliced
3	T	Scallions, chopped
5	t	Fresh ginger, sliced
2	oz	Yunnan preserved vegetable
		a kind of sliced salted
		mustard
1	oz	Dates
2	c	Chicken stock
2	T	Oyster sauce
2 1/2	T	Sugar
1	t	Salt, or to taste
1/4	t	Ground sichuan peppercorn
2	T	Cornstarch dissolved in
2	T	Water
1/4	t	Sesame oil
2	t	Msg

INSTRUCTIONS

Mix soy sauce and rice wine and rub over the chicken inside and out.
Heat the oil in a wok to 230. Add the chicken and deep-fry until
brown. Remove and drain. Pour the oil out of the wok. Blanch the
mushrooms and bamboo shoot slices briefly in boiling water, drain,  and
set aside. Pour 3 1/2 oz of oil back into the wok over high heat  to
340 until the surface ripples. Add the scallions and ginger and
stir-fry. Add the remaining rice wine, soy sauce, mushrooms, bamboo
shoots, preserved vegetable, dates, stock, oyster sauce, sugar, salt,
peppercorn and chicken. Boil, then reduce heat to low and simmer
chicken until cooked. Add MSG. Remove mushrooms, bamboo shoots, and
dates, and place in serving dish. Remove chicken, chop into 1 by 2
inch chunks, and stack in the serving dish. Discard preserved
vegetable. Stir cornstarch-water mixture, add to the wok, stirring,
until thick. Pour over the chicken and serve. Posted to
recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
<kirkland@gj.net> on Nov 09, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 8711 Calories From Fat: 7873 Total Fat: 891.7g Cholesterol: 306.8mg Sodium: 4614.4mg Potassium: 1820.5mg Carbohydrates: 83.7g Fiber: 3.9g Sugar: 58.8g Protein: 122g