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 |
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.