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Add a photoServings: 6
Ingredients
- 1 x (3-lb) chicken
- 1 x Clove garlic
- 1 x Or possibly
- 2 slc Fresh ginger root
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sherry Chicken liver and gizzard
- 1/2 lb Fresh mushrooms
- 3 x Scallion stalks
- 2 Tbsp. Oil
- 5 Tbsp. Oil
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1 dsh Pepper
- 3/4 c. Water
- 2 tsp Cornstarch
- 3 Tbsp. Water
Directions
- 1. Cut chicken in half: wipe with a damp cloth. Mince garlic and ginger root; then combine with soy sauce and sherry. Rub mix over chicken, inside and out. Let stand 30 min.
- 2. Meanwhile dice chicken liver and gizzard. Stem and dice mushrooms. Cut scallion stalks in 1/2-inch sections.
- 3. Heat oil in a large heavy pan. Add in diced ingredients and scallion and stir-fry till cooked through (about 3 mioutes). Remove from pan.
- 4. Heat remaining oil. Brown each chicken-half separately. Then place side
- 5. Add in sugar, salt, pepper and water. Bring to a boil; then simmer, covered, till done (30 to 40 min).
- 6. Remove chicken, leaving liquids in pan. With a cleaver, chop in bite-size pcs. Arrange on a serving platter and keep hot.
- 7. Reheat liquids. Return stir-fried ingredients aud reheat.
- 8. Meanwhile blend cornstarch and remaining cool water to a paste; then stir in to thicken. Pour sauce over chicken and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 6 servings | |
| Calories 159 | |
| Calories from Fat 142 | 89% |
| Total Fat 16.02g | 20% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.41g | |
| Cholesterol 0mg | 0% |
| Sodium 499mg | 21% |
| Potassium 153mg | 4% |
| Total Carbs 3.57g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.23g | 1% |
| Protein 1.64g | 3% |
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