Chinese Chicken
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
|
|
| 1 | each |
garlic cloves
|
|
| 3 | pounds |
whole chicken
|
|
| ⅓ | cup |
plum sauce
|
|
| 5 | each |
celery stalks
diced |
|
| 4 | slices |
ginger
|
|
| 3 | tablespoons |
sherry
|
|
| 4 | each |
carrots
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
pickles, chinese
|
* |
| ¼ | cup |
water
|
|
| 2 | teaspoon |
cornstarch
mixed with 1/4 cup water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
|
|
| 1.4 | kg |
whole chicken
|
|
| 79 | ml |
plum sauce
|
|
| 5 | each |
celery stalks
diced |
|
| 4 | slices |
ginger
|
|
| 45 | ml |
sherry
|
|
| 4 | each |
carrots
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
pickles, chinese
|
* |
| 59 | ml |
water
|
|
| 1E+1 | ml |
cornstarch
mixed with 1/4 cup water |
|
Directions
Cut chicken into bite-sized pieces.
Peel carrots and cut into cubes.
Crush garlic.
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.
