|1½ pounds||Fryer, cut up|
|Salt to taste|
|1||Piece fresh ginger|
|1||Clove garlic, minced|
|1 medium||Onion, sliced|
Remove bones, then cut the chicken meat into small pieces and salt.
Fry the chicken meat in a small amount of oil in a skillet until yellow, gradually adding hot water until well cooked. Wash and skin the ginger, then cut into very fine long slim pieces (quantity used according to taste). If too hot, squeeze salt into the ginger and wash again, removing all the water. Fry the ginger in a small amount of oil until it gives a good aroma (not too long), remove from the pan and set aside. Fry the garlic and onion in the skillet with chicken, add a small amount of hot water and heat for 10 minutes before serving. Remove from heat. Serve hot.
From: PEAR S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21366-0 Simon and Schuster, New York. 1972. Posted by: Karin Brewer, Cooking Echo, 6/92
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