Braised ginger chicken #2

4 Servings

Ingredients

Quantity Ingredient
⅛ pounds Fresh ginger root
1½ cup Water (up to)
6 Dried black mushroons
1 Spring chicken
1 Clove garlic
1 Scallion stalk
½ cup Sherry
3 tablespoons Oil
2½ tablespoon Soy sauce
1 teaspoon Sugar
2 cups Water

Directions

1. Peel ginger root and place in a pan with water. Bring to a boil; then simmer, covered, 45 minutes. Cut 1 slice from ginger root, discarding the remainder. Reserve ginger liquid.

2. Meanwhile soak dried mushrooms. With a cleaver, chop chicken, bones and all, in 2-inch sections. Crush garlic. Cut scallion in 1-inch sections.

3. Combine sherry with reserved ginger liquid and add to chicken. Let stand 15 minutes, turning occasionally; then drain well.

4. Heat oil. Add garlic, scallion and ginger slice; stir-fry a few times.

Add chicken and brown lightly.

5. Add soy sauce, sugar, remaining water and soaked mushrooms. Bring to a boil; then simmer, covered, 30 minutes.

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

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