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Name: Braised Black Mushroom Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 tb Vegetable oil; 1 ds Pepper; 2 tb Sherry; 2 -(up to); 2 c Water; 10 -(up to); 1/2 ts Salt; 1 (3-lb) chicken; 1 ts Sugar; 15 Dried black mushrooms; 4 tb Soy sauce

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INGREDIENTS

3 tb Vegetable oil
1 ds Pepper
2 tb Sherry
2 -(up to)
2 c Water
10 -(up to)
1/2 ts Salt
1 (3-lb) chicken
1 ts Sugar
15 Dried black mushrooms
4 tb Soy sauce

Servings

INSTRUCTIONS

1. Soak dried mushrooms. 2. Wipe chicken with a damp cloth and disjoint. Combine soy sauce, sherry and sugar. 3. Heat oil in a large heavy pan. Brown chicken quickly. Then stir in soy-sherry mixture. Reduce heat and cook, covered, 5 minutes, turning pieces once. 4. Boil water separately. Add to chicken, along with mushrooms, salt and pepper. Bring to a boil again; then simmer, covered, until done (35 to 40 minutes). VARIATIONS: 1. For the water, substitute stock. 2. Omit the water. Increase the soy sauce and sherry to 1/2 cup each and the sugar to 1 tablespoon. Add with the other ingredients after chicken is browned; and simmer, covered, about 40 minutes. 3. In step 3, add to heated oil 2 slices ginger root, crushed; and 1 scallion stalk, cut in 2-inch sections. Stir-fry a minute; then add chicken and brown. 4. In step 3, after browning chicken, add the soaked mushrooms and 1/2 cup bamboo shoots, sliced. Stir-fry to coat with oil; then continue with steps 3 and 4. 5. In step 4, add with the mushrooms, 10 Chinese red dates. 6. During the last 10 minutes of cooking, add 1/4 cup fresh green peas. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Braised Black Mushroom Chicken

3 tb Vegetable oil
1 ds Pepper
2 tb Sherry
2 -(up to)
2 c Water
10 -(up to)
1/2 ts Salt
1 (3-lb) chicken
1 ts Sugar
15 Dried black mushrooms
4 tb Soy sauce

1. Soak dried mushrooms.    2. Wipe chicken with a damp cloth and disjoint. Combine soy sauce, sherry  and sugar.    3. Heat oil in a large heavy pan. Brown chicken quickly. Then stir in  soy-sherry mixture. Reduce heat and cook, covered, 5 minutes, turning  pieces once.    4. Boil water separately. Add to chicken, along with mushrooms, salt and  pepper. Bring to a boil again; then simmer, covered, until done (35 to 40  minutes). VARIATIONS:    1. For the water, substitute stock.    2. Omit the water. Increase the soy sauce and sherry to 1/2 cup each and  the sugar to 1 tablespoon. Add with the other ingredients after chicken is  browned; and simmer, covered, about 40 minutes.    3. In step 3, add to heated oil 2 slices ginger root, crushed; and 1  scallion stalk, cut in 2-inch sections. Stir-fry a minute; then add chicken  and brown.    4. In step 3, after browning chicken, add the soaked mushrooms and 1/2 cup  bamboo shoots, sliced. Stir-fry to coat with oil; then continue with steps        3    and 4.    5. In step 4, add with the mushrooms, 10 Chinese red dates.    6. During the last 10 minutes of cooking, add 1/4 cup fresh green peas.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 6 Servings

Calories: 94
Calories from Fat: 42 (45%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 172.3mg		6 %
Potassium 166.6mg		4 %
Total Carbohydrate 10.8g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 9.6g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 94

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