Chicken in plum sauce - mwei jiong gai - cant

4 Servings

Quantity Ingredient
½ cup Oil
1 \N Clove garlic
3 pounds Frying chicken
⅓ cup Plum sauce
5 \N Celery stalks, diced
4 slices Ginger
3 tablespoons Sherry
4 \N Carrots
2 teaspoons Sugar
1 teaspoon Salt
⅓ cup Chinese pickles
¼ cup Water
2 teaspoons Cornstarch mixed with 1/4
\N \N Cup water

PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic.

COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water.

Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy.

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