Black mushroom chicken, deep-fry/braised
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Black mushroom chicken, deep-fry/braised
  Chicken    Poultry    Mushrooms  
Last updated 6/12/2012 1:09:04 AM. Recipe ID 35832. Report a problem with this recipe.
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      Title: Black mushroom chicken, deep-fry/braised
 Categories: Poultry
      Yield: 6 Servings
 
     10    -(up to)
     15    Dried black mushrooms
      1    (3-lb) chicken
           Soy sauce
      4    Or
      5 sl Fresh ginger root
      1    Bamboo shoot
      4    Water chestnuts
      2    Scallion stalks
           Oil for deep-frying
      2 tb Oil
    1/2 ts Salt
  2 1/2 c  Water
    1/2 ts Sugar
      1 ds Pepper
      2 ts Cornstarch
      3 tb Water
 
  1. Soak dried mushrooms.
  
  2. Cut chicken in half and wipe with a damp cloth. Rub, inside and
  out, with soy sauce. Let stand 10 minutes.
  
  3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts
  and soaked mushrooms. Cut scallion stalks in 1-inch sections.
  
  4. Heat oil to bubbling. Gently lower in chicken, one half at a time,
  and brown lightly. Drain on paper toweling.
  
  5. Heat remaining oil. Add salt and ginger root; stir-fry a few
  times. Add shredded vegetables and scallions; stir-fry 1 to 2 minutes.
  
  6. Stir in and heat water; add sugar and pepper. Return chicken
  halves and bring to a boil; then simmer, covered, until tender (about
  20 minutes).
  
  7. Remove chicken, leaving liquids in pan. Let bird cool slightly;
  then chop, bones and all, in bite-size pieces. Arrange on a serving
  platter.
  
  8. Gently reheat liquids in pan. Meanwhile blend cornstarch and
  remaining cold water to a paste; then stir in to thicken. Pour sauce
  over chicken and serve. VARIATION: In step 7, instead of chopping the
  chicken, disjoint and bone the legs and wiugs. Cut the breast meat in
  slices and arrange decoratively on a platter with legs and wings.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 35832 (Apr 03, 2005)

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