Serves: 6
Total Calories: 91
1. Soak dried mushrooms.
2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes.
3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections.
4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling.
5. Heat remaining oil. Add salt and ginger root stir-fry a few times. Add shredded vegetables and scallions stir-fry 1 to 2 minutes.
6. Stir in and heat water add sugar and pepper. Return chicken halves and bring to a boil then simmer. covered, until tender (about 20 minutes).
7. Remove chicken, leaving liquids in pan. Let bird cool slightly then chop, bones and all, in bite-size pieces. Arrange on a serving platter.
8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste then stir in to thicken. Pour sauce over chicken and serve.
VARIATION:
* In step 7, instead of chopping the chicken, disjoint and bone the legs and wings. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Black Mushroom Chicken, Deep-Fried And Braised recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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