Chinese: chicken in plum sauce: mwei jiong ga

Yield: 4 servings

Measure 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


Cut chicken into bite-sized pieces. Peel carrots and cut into cubes.

Crush garlic.


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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