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, .