Stewed shanghai chicken

Yield: 4 Servings

Measure Ingredient
1 \N Whole Chicken; 4 Lbs.
8 \N Whole Chinese Black Mushrooms
½ cup Chicken Stock
¼ cup Dark Soy Sauce
¼ cup Dry Sherry
1 tablespoon Dark Brown Sugar
½ cup Bamboo Shoots; Sliced
2 \N Whole Scallions; Cut Into Pieces
2 \N Whole Gingerroot Slices; The Size Of A Quarter

1. Chop the chicken into 1-inch pieces. 2. Soak the mushrooms. Cut off and discard the tough stems. 3. Slice the mushrooms thinly.

Cooking: 1. In a skillet or wok combine the chicken stock, soy sauce, and sherry. 2. Bring to a boil. Add the remaining ingredients, cover, and simmer for

20 minutes. Makes 4 to 10 servings.

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary" <diane@...> on Nov 11, 1997

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