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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This Dish is good I love chinesse food and its quick Ingredients:
sauce |
3 tablespoons soy sauce |
1 tablespoon cooking sherry |
1 teaspoon of sugar |
1/2 teaspoon of salt1/2 teaspoon ginger powder |
(or 1 teaspoon finely chopped gingerroot) |
chicken parts |
21/2-3 pounds) |
2 tablespoons chopped onion |
cornstarch (for sauce, if needed) |
Directions:
1. Combine sauce ingredients in a small bowl and set aside.
2. Cut chicken into small serving pieces ( cut legs in half, brests in thrirds, etc)
3. chop onion
4. Heat vegetable oil in wok or large fry pan over high heat.
5. Brown onion for a few seconds.
6. Add chicken pieces and cook and stir for about 2 minutes over low heat
7. Cover pan and cook about 10 minutes
8. Remove cover and cook 5 minutes longer ( The chicken should be tender but not falling apart)
9. If there is more than 1/2 cup of liquid in the pan push chicken to the sides and add 2 tablespoons cornstarch dissolved in 2 tablespoons water to the liquid in the center of pan Stir sauce until slightly thickened and mix well with chicken.
10. Serve with hot , boiled rice
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