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Add a photoServings: 6
Ingredients
- 10 x -(up to)
- 15 x Dry black mushrooms
- 1 x (3-lb) chicken
- 4 Tbsp. Soy sauce
- 2 Tbsp. Sherry
- 1 tsp Sugar
- 2 x -(up to)
- 3 Tbsp. Oil
- 2 c. Water
- 1/2 tsp Salt
- 1 dsh Pepper
Directions
- 1. Soak dry 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 mix. Reduce heat and cook, covered, 5 min, turning pcs once.
- 4. Boil water separately. Add in to chicken, along with mushrooms, salt and pepper. Bring to a boil again; then simmer, covered, till done (35 to 40 min). VARIATIONS:1. For the water, substitute stock.
- 2. Omit the water. Increase the soy sauce and sherry to 1/2 c. each and the sugar to 1 Tbsp.. Add in with the other ingredients after chicken is browned; and simmer, covered, about 40 min.
- 3. In step 3, add in to heated oil 2 slices ginger root, crushed; and 1 scallion stalk, cut in 2-inch sections. Stir-fry a minute; then add in chicken and brown.
- 4. In step 3, after browning chicken, add in the soaked mushrooms and 1/2 c. bamboo shoots, sliced. Stir-fry to coat with oil; then continue with steps 3 and 4.
- 5. In step 4, add in with the mushrooms, 10 Chinese red dates.
- 6. During the last 10 min of cooking, add in 1/4 c. fresh green peas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 61 | 71% |
| Total Fat 6.95g | 9% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 801mg | 33% |
| Potassium 167mg | 5% |
| Total Carbs 3.63g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.98g | 1% |
| Protein 2.03g | 3% |
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