Chinese: Chicken In Plum Sauce: Mwei Jiong Gai - Canton Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Oil,
4: Carrots,
1 Clove: garlic,
2 tsp: Sugar,
3 lbs: Frying chicken,
1 tsp: Salt,
1/3 cup: Plum sauce,
1/3 cup: Chinese pickles,
5: Celery stalks, diced
1/4 cup: Water,
4 slice: Ginger,
2 tsp: Cornstarch mixed with 1/4,
3 tbsp: Sherry,
Cup water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp