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Title: Black Mushroom Chicken, Deep-Fry/braised Categories: Poultry Yield: 6 Servings 10 -(up to) 15 Dried black mushrooms 1 (3-lb) chicken Soy sauce 4 Or 5 sl Fresh ginger root 1 Bamboo shoot 4 Water chestnuts 2 Scallion stalks Oil for deep-frying 2 tb Oil 1/2 ts Salt 2 1/2 c Water 1/2 ts Sugar 1 ds Pepper 2 ts Cornstarch 3 tb Water 1. Soak dried mushrooms. 2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes. 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 salt and ginger root; stir-fry a few times. Add shredded vegetables and scallions; stir-fry 1 to 2 minutes. 6. Stir in and heat water; add sugar and pepper. Return chicken halves and bring to a boil; then simmer, covered, until tender (about 20 minutes). 7. Remove chicken, leaving liquids in pan. Let bird cool slightly; then chop, bones and all, in bite-size pieces. Arrange on a serving platter. 8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold 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. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |