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