Chinese Chuckar Stew
|Chuckar||4 , cut into serving size pieces|
|Olive oil||3 Tablespoon|
|Powdered ginger||2 Teaspoon|
|Brandy||1⁄2 Cup (8 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Canned bamboo shoots||8 Ounce, drained (1 Small Can)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Small Can)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Green onions||1 Bunch (100 gm), cut into 2 inch pieces|
|Fresh mung bean sprouts||1 Cup (16 tbs)|
|Soy sauce||2 Tablespoon|
|Chinese noodles||1⁄4 Cup (4 tbs) (In Cold Water)|
|Cold water||1⁄4 Cup (4 tbs) (In Cold Water)|
Soak chuckar over night in salted water.
Saute chuckar pieces in hot oil over medium heat until well browned.
Add seasonings and brandy and cook covered 15 minutes.
Add boiling water and simmer covered 35 minutes.
Remove chuckar from liquid and keep warm in oven.
Add vegetables and simmer 10 minutes.
Combine cornstarch, sugar and soy sauce with 1/4 cup cold water.
Stir into simmering vegetables and cook until thickened.
Add chuckar pieces.