Yield: 6 Servings
Measure | Ingredient |
---|---|
10 \N | -(up to) |
15 \N | Dried black mushrooms |
1 \N | (3-lb) chicken |
\N \N | Soy sauce |
4 \N | Or |
5 slices | Fresh ginger root |
1 \N | Bamboo shoot |
4 \N | Water chestnuts |
2 \N | Scallion stalks |
\N \N | 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 |
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, .