Braised Chicken with Fresh Mushrooms #2

Ready in 1h

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Chicken liver and gizzard
2 ts Cornstarch
1 Or
1/2 lb Fresh mushrooms
3/4 c Water
3 Scallion stalks
2 tb Vegetable oil
3 tb Water
1 Garlic
1 tb Sherry
5 tb Vegetable oil
1 (3-lb) chicken
1/2 ts Salt
1 ds Pepper
2 sl Fresh ginger root
2 tb Soy sauce
1/2 ts Sugar

Original recipe makes 6 Servings



1. Cut chicken in half: wipe with a damp cloth. Mince garlic and ginger root; then combine with soy sauce and sherry. Rub mixture over chicken, inside and out. Let stand 30 minutes. 2. Meanwhile dice chicken liver and gizzard. Stem and dice mushrooms. Cut scallion stalks in 1/2-inch sections. 3. Heat oil in a large heavy pan. Add diced ingredients and scallion and stir-fry until cooked through (about 3 mioutes). Remove from pan. 4. Heat remaining oil. Brown each chicken-half separately. Then place side by side in pan. 5. Add sugar, salt, pepper and water. Bring to a boil; then simmer, covered, until done (30 to 40 minutes). 6. Remove chicken, leaving liquids in pan. With a cleaver, chop in bite-size pieces. Arrange on a serving platter and keep warm. 7. Reheat liquids. Return stir-fried ingredients aud reheat. 8. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

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Calories Per Serving: 111 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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