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 wiugs. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings. From
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 29 (42%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 5.3mg||0 %|
|Potassium 191.6mg||5 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 8.8g|
|Protein 1.2g||2 %|
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Calories per serving: 69
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