Chinese Fried Chicken With Mushrooms |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From the little cookbook I got from my Dad 42 years ago. Ingredients:
1 broiler-fryer chicken, about 2 1/2 pounds cut into 2-inch pieces with bones |
1/2 cup soy sauce |
1/4 cup water |
1 teaspoon salt |
2 tablespoons sugar |
3 scallions, cut into 1 1/2-inch lengths |
2 slices fresh ginger, 1-inch x 1 1/2-inch x 1/2-inch |
1 tablespoon sherry wine |
4 large dried mushrooms (soaked in boiling water for 30 minutes, squeeze dry and cut off stems) |
2 tablespoons cornstarch, blended in 3 tablespoons cold water |
4 tablespoons oil |
Directions:
1. Heat oil in wok until hot. Stir-fry onion, ginger, chicken and sugar 4 minutes. Add soy sauce, sherry and water; bring to a boil. Cover and simmer 35 minutes. Add mushrooms and salt; cook 5 minutes more. Stir in cornstarch mixture and stir constantly until thickened. Serve hot. Garnish with chopped scallion or cilantro. Nice with steamed rice.
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