1 cut up fryer plus 3 chicken legs
3/4 t salt
1/4 c soy sauce
2 T vegetable oil
8 dried mushrooms soaked in 1 cup water
1 T chopped fresh ginger or 1/2 t powdered ginger
1/4 c sherry
6 scallions cut in 1 inch pieces
1 1/2 T cornstarch
1 1/2 c water
1 t monosodium glutamate
2 t sugar
Sprinkle salt on chicken, then rub with 1/4 cup soy sauce. Let stand for 20 minutes. Slice mushrooms, discard stems and water. In a large dutch oven or roasting pot brown chicken in oil. Add mushrooms, ginger and sherry. Cover and simmer slowly for half hour. Remove chicken to hot serving dish. Make paste of cornstarch and water and add it along with the rest of the ingredients to the mushrooms, scraping drippings from bottom of pan. Add soy sauce left from marinating chicken parts. Cook till sauce thickens, stirring occasionally. Pour over chicken and serve. Serves 6.
To prepare ahead: Cook chicken int eh morning, Make sauce, combine with chicken. Set aside. Before serving reheat over low flame till hot.
Variation: A box of frozen snow peas may be added as the sauce thickens. Cook only until peas are defrosted and hot. If prepared ahead, add snow peas when chicken is reheated.
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