Chinese: chicken in plum sauce: mwei jiong gai - canton
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Oil |
| 1 | Clove garlic | |
| 3 | pounds | Frying chicken |
| ⅓ | cup | Plum sauce |
| 5 | Celery stalks, diced | |
| 4 | slices | Ginger |
| 3 | tablespoons | Sherry |
| 4 | Carrots | |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Salt |
| ⅓ | cup | Chinese pickles |
| ¼ | cup | Water |
| 2 | teaspoons | Cornstarch mixed with 1/4 |
| Cup water | ||
Directions
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.