1
------
1/4
1-1/2
1
1
1/4
------
8
4
2
1/2
2
1/2
1-1/2
2
3
1/2
1
1-1/2
1/2
------
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#
---
in
T
T
T
t
---
oz
oz
in
T
T
T
T
T
T
c
t
---
|
Chicken (1)
-- Marinade
Ginger root
Soy Sauce
Rice Wine
Oyster Sauce
Salt
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Black Mushrooms
Onion
Carrots, thin
Ginger
Scallions
Cornstarch
Water
Oil
Rice Wine
Rice Vinegar
Soy Sauce (2)
Chicken stock
Salt
-- Garnish
Scallion rings
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Prep - (1-1/4 hrs)
- Cut CHICKEN into convenient bite size pieces (if meat only)
or chop into smallish serving pieces if bone-in. This is best done with
a razor sharp Chinese cleaver along with a soft faced mallet with which
to drive it through the bones.
- Grate GINGER, or chop it fine and pound in a mortar. Mix
together All Marinade items.
- Mix Marinade with Chicken. Let marinate, turning a
couple times, for at least an hour on the counter or three or more hours
in the refrigerator.
- Soak MUSHROOMS in warm water for about 1/2 hour, then stem and
slice caps about 1/4 inch thick.
- Chop ONIONS small.
- Slice CARROTS thin on a diagonal. Slice GINGER thin and
cut slices into narrow matchsticks. Mix both with Mushrooms.
- Cut SCALLIONS into thin rings. divide in half, reserve half
for Garnish.
- Mix Cornstarch with Water.
Run - (1 hr)
- Drain Chicken, keeping the marinade.
- In a spacious sauté pan heat Oil and fry Chicken
pieces until lightly browned on all size. Remove and drain on paper
towels.
- See that there is 1 T Oil left in the pan. Fry Onions over
moderate heat stirring until translucent, then stir in Mushroom Mix
and fry stirring until coated with oil.
- Stir in Rice Wine and Vinegar. Deglaze the pan scraping
up the bottom with a spatula.
- Stir in Stock, Soy Sauce, Chicken and any
left-over marinade. Simmer covered, stirring now and then, until chicken
is tender, about 20 minutes.
- Remove Chicken and other solids with a slotted spoon. Turn heat
to high and reduce liquid by about 1/3.
- Turn heat down to low. Stir in the Scallions, then the
Cornstarch mix and simmer until sauce thickens. Adjust liquid
as needed and check seasoning.
- Serving: you can pour the sauce over the chicken or, as I do, mix
the chicken back into the sauce.
- Garnish with remaining Scallions and serve hot with plenty of
steamed long grain rice.
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