Serves: 4
Total Calories: 185
1. Peel ginger root and place in a pan with water. Bring to a boil then simmer, covered, 45 minutes. Cut 1 slice from ginger root, discarding the remainder. Reserve ginger liquid.
2. Meanwhile soak dried mushrooms. With a cleaver, chop chicken, bones and all, in 2-inch sections. Crush garlic. Cut scallion in 1-inch sections.
3. Combine sherry with reserved ginger liquid and add to chicken. Let stand 15 minutes, turning occasionally then drain well.
4. Heat oil. Add garlic, scallion and ginger slice stir-fry a few times. Add chicken and brown lightly.
5. Add soy sauce, sugar, remaining water and soaked mushrooms. Bring to a boil then simmer, covered, 30 minutes.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Ginger Chicken II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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