Chinese: Chicken In Plum Sauce: Mwei Jiong Gachinese, ethnic, fruits, main dish, poultry 1/2 cup oil 1 clove garlic 3 lb frying chicken 1/3 cup plum sauce 5 celery stalks, diced 4 slice ginger 3 tablespoon sherry 4 carrots 2 teaspoon sugar 1 teaspoon salt 1/3 cup chinese pickles 1/4 cup water 2 teaspoon cornstarch mixed with 1/4 1 cup water 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. |
