Title: CHICKEN IN PLUM SAUCE - MWEI JIONG GAI - CANT
Categories: Chinese, Chicken
Yield: 4 servings
1/2 c Oil
1 Clove garlic
3 lb Frying chicken
1/3 c Plum sauce
5 Celery stalks, diced
4 sl Ginger
3 tb Sherry
4 Carrots
2 ts Sugar
1 ts Salt
1/3 c Chinese pickles
1/4 c Water
2 ts Cornstarch mixed with 1/4
Cup water
PREPARATION: Cut chicken into bite-sized pieces. Peel
carrots and cut into cubes. Crush garlic.
COOKING: Place oil and garlic in skillet. Brown
Chicken, stir 5 minutes, cover, reduce heat, and
simmer 10 minutes. Add plum sauce celery, ginger,
sherry, carrots, sugar salt, pickles and water. Simmer
covered for 12 minutes. Add cornstarch-water mixture
to thicken gravy.
