Yield: 4 Servings
|1 \N||Whole Chicken; 4 Lbs.|
|2 tablespoons||Dark Soy Sauce|
|1 tablespoon||Dry Sherry|
|4 \N||Whole Chinese Black Mushrooms|
|½ cup||Bamboo Shoots; Sliced|
|1 tablespoon||Rock Sugar Or Light Brown Sugar|
|½ cup||Chicken Stock|
|2 tablespoons||Peanut Oil|
|2 slices||Gingerroot; Size Of A Quarter|
|2 teaspoons||Cornstarch; Mixed With|
1. Chop the chicken into bite-size pieces. 2. In a large bowl combine the soy sauce, sherry, and ½ teaspoon of the salt. 3. Place the chicken in the bowl and marinate for 30 minutes. 4. Soak the mushrooms in water until they are soft, or about 30 minutes, cut off and discard the tough stems, then drain. 5. Slice the mushrooms thinly and set them aside with the bamboo shoots, sugar, and chicken stock which will be added later all at the same time.
Cooking: 1. Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. 2. Add the oil, the remaining salt, and the gingerroot. Stir for 30 seconds. 3. Add the chicken and stir-fry for 2 minutes. 4. Add the chicken stock, sugar, mushrooms, and bamboo shoots.
Stir until the sugar is dissolved. 5. Lower heat to medium. Cover and simmer for 15 minutes. 6. Thicken sauce slightly with the cornstarch mixture. Makes 4 to 8 servings. Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary" <diane@...> on Nov 11, 1997