Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | (3-lb) chicken |
1 small | Onion |
1 \N | Clove garlic |
2 slices | Fresh ginger root |
2 cups | Water (up to) |
3 tablespoons | Oil |
1 tablespoon | Sugar |
3 tablespoons | Soy sauce |
2 \N | Potatoes |
1. Wipe chicken with a damp cloth. With a cleaver chop, bones and all, in 2-inch sections.
2. Slice onion. Mince garlic and ginger root. Heat water.
3. Heat oil in a heavy pan. Add onion, garlic and ginger; stir-fry to brown lightly. Add chicken and brown quickly.
4. Add heated water, sugar and soy sauce. Bring to a boil; then simmer, covered, 20 minutes.
5. Meanwhile peel potatoes and cut in 1-inch cubes. Add to pan and simmer, covered, until done (about 10 minutes more).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .