Mwei jiong gai (chicken in plum sauce)
4 servings
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 |
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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