Yield: 4 Servings
Measure | Ingredient |
---|---|
⅛ pounds | Fresh ginger root |
1½ cup | Water (up to) |
6 \N | Dried black mushroons |
1 \N | Spring chicken |
1 \N | Clove garlic |
1 \N | Scallion stalk |
½ cup | Sherry |
3 tablespoons | Oil |
2½ tablespoon | Soy sauce |
1 teaspoon | Sugar |
2 cups | Water |
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, .