Yield: 4 servings
|1 \N||Clove garlic|
|3 pounds||Frying chicken|
|⅓ cup||Plum sauce|
|5 \N||Celery stalks, diced|
|⅓ cup||Chinese pickles|
|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.