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Braised Chicken With Vegetables

Chinese.wok's picture
Braised Chicken With Vegetables is a personal favorite. I love the the flavors of this dish and had to come to apoint where I made it every other day. Try the Braised Chicken With Vegetables yourself and then you will understand what I am talking aout.
Ingredients
  Chicken 2 1⁄2 Pound
  Soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pineapple ring 1
  Pepper 1 Small
  Carrot 1
  Celery stick 1
  Water chestnuts 3
  Peanut oil 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Finely chopped ginger 1 Teaspoon
  Chicken stock 2 Cup (32 tbs)
  Scallion 1
  Spinach 4 Ounce
  Brown sugar 1 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
Directions

Joint the chicken and cut each joint in half to make 8 pieces.
Mix together the soy sauce, sherry, sugar and salt.
Rub this all over the chicken pieces and leave for at least 20 minutes.
Cut the.
Pineapple into eighths and the pepper and carrot into wedges.
Drop these into a small saucepan of boiling water, cook for 5 minutes, and drain.
Cut the celery diagonally and slice the water chestnuts into thin rounds.
Heat the oil in a frying pan (skillet) and add the garlic and ginger.
Fry, stirring, for 2 minutes.
Add the chicken pieces and brown them all over.
Pour off excess oil, add the chicken stock, bring to the boil and simmer, covered for 30 minutes.
Add the pineapple and vegetables to the pan and continue cooking until the chicken is very tender.
Arrange the chicken on a hot serving dish.
Mix the sugar and cornflour (cornstarch) with a little water and add to the cooking liquid.
Bring to the boil, stirring constantly, and cook for 2-3 minutes.
Adjust the seasoning.
Serve with the sauce poured over the chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Ingredient: 
Chicken
Servings: 
6

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