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| Home -> [Poultry] -> [Mwei jiong gai (chicken in plum sauce) Recipe] |
Mwei jiong gai (chicken in plum sauce)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Poultry |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Oil | | 1
| | Clove garlic | | 3
| lbs | Frying chicken | | 1/3
| cup | Plum sauce | | 5
| | Celery stalks, diced | | 4
| slice | Ginger | | 3
| tbsp | Sherry | | 4
| | Carrots | | 2
| tsp | Sugar | | 1
| tsp | Salt | | 1/3
| cup | Chinese pickles | | 1/4
| cup | Water | | 2
| tsp | Cornstarch mixed with ?/td> | | | Cup water |
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Procedures:
| 1 | Preparation: cut chicken into bite-sized pieces. | | 2 | Peel carrots and cut into cubes. | | 3 | Crush garlic. | | 4 | Cooking: place oil and garlic in skillet. | | 5 | Brown chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. | | 6 | Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. | | 7 | Simmer covered for 12 minutes. | | 8 | Add cornstarch-water mixture to thicken gravy. |
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