Braised Chicken With Mushrooms
|Mushrooms||15 , soaked|
|Bamboo shoot||1 Medium|
|Soy sauce||1 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Water||2 1⁄2 Cup (40 tbs)|
|Scallions stalks||2 , cut into 1 inch sections|
|Cornstarch||2 Teaspoon, mixed with water (For Thickening)|
Slice the mushrooms, bamboo shoots and water chestnuts into shreds.
Cut the chicken in half and rub the soy sauce inside and out.
Heat a deep frying pan with about 1 inch of oil; when it is very hot lower the chicken into the oil and fry on each side for 2 minutes.
Drain the chicken and set aside.
Drain the oil.
In the oily pan saute the ginger with the salt for 1 minute, add water,, mushrooms, scallions, water chestnuts, bamboo shoots, sugar and pepper.
Place the chicken in this mixture and cover.
Lower the heat and simmer for 15 minutes.
Remove the chicken and chop into pieces 1 1/2 inches by 1 inch and arrange on a serving dish.
Stir the thickening into the gravy and when it is clear and thick pour the whole mixture over the chicken and serve at once.