Black mushroom chicken, deep-fry/braised

6 Servings

Ingredients

Quantity Ingredient
10 -(up to)
15 Dried black mushrooms
1 (3-lb) chicken
Soy sauce
4 Or
5 slices Fresh ginger root
1 Bamboo shoot
4 Water chestnuts
2 Scallion stalks
Oil for deep-frying
2 tablespoons Oil
½ teaspoon Salt
2½ cup Water
½ teaspoon Sugar
1 dash Pepper
2 teaspoons Cornstarch
3 tablespoons Water

Directions

1. Soak dried mushrooms.

2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes.

3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections.

4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling.

5. Heat remaining oil. Add salt and ginger root; stir-fry a few times. Add shredded vegetables and scallions; stir-fry 1 to 2 minutes.

6. Stir in and heat water; add sugar and pepper. Return chicken halves and bring to a boil; then simmer, covered, until tender (about 20 minutes).

7. Remove chicken, leaving liquids in pan. Let bird cool slightly; then chop, bones and all, in bite-size pieces. Arrange on a serving platter.

8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve. VARIATION: In step 7, instead of chopping the chicken, disjoint and bone the legs and wiugs. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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