Chinese: Chicken In Plum Sauce: Mwei Jiong Ga
chicken, chinese, fruits, main dish, sauces
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.
Yield: 4 servings