Chicken Cantonese
Source of Recipe
Alabama Chicken Cooking Contest, 1969
List of Ingredients
1 fryer chicken (3 1/2 lb.)
4 Tbsp. soy sauce
4 Tbsp. olive oil
1/2 tsp. ginger
1 tsp. salt
1/4 tsp. pepper
1 pinch garlic powder
1/4 c. plus 2 Tbsp. sweet sherry
oil for deep frying
1 1/2 c. chicken broth**
3 scallions cut Chinese style, on an angle
1/2 c. drained canned mushrooms stems and pieces
1 Tbsp. cornstarch (1 to 2)Recipe
**Make own using a small onion, a few celery leaves, gizzards, neck, etc. with a pinch of salt and pepper or use 1 1/2 cups chicken bouillon. Chop chicken, boned, into 2-inch pieces. Mix 2 tablespoons soy sauce, 2 tablespoons oil, salt, pepper, ginger, garlic powder and 2 tablespoons sherry. Mix into chicken and let sit while oil heats for frying and stock is prepared. Make stock or use bouillon cubes. Cut scallions on angle 1/4 to 1/2-inch pieces, include some green tops, reserve scallions.
In deep fryer fry chicken in 370 degrees oil until golden. Drain. In a deep skillet combine 2 tablespoons oil, 2 tablespoons soy sauce, the broth and mushrooms. Bring to boil. Add chicken. Cover, cook over low heat, 10 to 15 minutes. Mix cornstarch with 1/4 cup sherry. Stir into pan and cook over low heat until thickened. Adjust seasoning. Add chopped scallions; reserve a few for garnish. Serve over rice or crisp noodles. Sprinkle with a few chopped onions. Serves 4 to 6.
|
|
member logon
