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Add a photoServings: 6
Ingredients
- 10 x -(up to)
- 15 x Dry black mushrooms
- 1 x (3-lb) chicken Soy sauce
- 4 x Or possibly
- 5 slc Fresh ginger root
- 1 x Bamboo shoot
- 4 x Water chestnuts
- 2 x Scallion stalks Oil for deep-frying
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 2 1/2 c. Water
- 1/2 tsp Sugar
- 1 dsh Pepper
- 2 tsp Cornstarch
- 3 Tbsp. Water
Directions
- 1. Soak dry mushrooms.
- 2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 min.
- 3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections.
- 4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling.
- 5. Heat remaining oil. Add in salt and ginger root; stir-fry a few times. Add in shredded vegetables and scallions; stir-fry 1 to 2 min.
- 6. Stir in and heat water; add in sugar and pepper. Return chicken halves and bring to a boil; then simmer, covered, till tender (about 20 min).
- 7. Remove chicken, leaving liquids in pan. Let bird cold slightly; then chop, bones and all, in bite-size pcs. Arrange on a serving platter.
- 8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cool water to a paste; then stir in to thicken. Pour sauce over chicken and serve. VARIATION: In step 7, instead of chopping the chicken, disjoint and bone the legs and wiugs. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 57 | |
| Calories from Fat 42 | 74% |
| Total Fat 4.7g | 6% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 159mg | 5% |
| Total Carbs 3.26g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.21g | 1% |
| Protein 1.47g | 2% |
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