Black Mushroom Chicken Deep Fried And Braised Recipe
Black Mushroom Chicken Deep Fried And Braised is really an easy dish to prepare. Yet, this Black Mushroom Chicken Deep Fried And Braised recipe is so delicious that it gives your guests an impression that you were in kitchen the whole day long. Impressive isn't it!
Ingredients
| Dried black mushrooms | 15 | |
| 1 chicken (3 pounds) | ||
| Soy sauce | ||
| 4 or 5 slices fresh ginger root | ||
| Bamboo shoot | 1 | |
| Water chestnuts | 4 | |
| 2 scallion stalks | ||
| Water | 3 Tablespoon | |
| Oil for deep frying | ||
| Oil | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Water | 2 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Cornstarch | 1 Teaspoon | |
Directions
1. Soak dried mushrooms.
2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes.
3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections.
4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling.
5. Heat remaining oil. Add salt and ginger root; stir-fry a few times. Add shredded vegetables and scallions; stir-fry 1 to 2 minutes.
6. Stir in and heat water; add sugar and pepper. Return chicken halves and bring to a boil; then simmer, covered, until tender
7 Remove chicken, leaving liquids in pan. Let bird cool slightly; then chop, bones and all, in bite-size pieces. Arrange on a serving platter.
8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve.
2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes.
3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections.
4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling.
5. Heat remaining oil. Add salt and ginger root; stir-fry a few times. Add shredded vegetables and scallions; stir-fry 1 to 2 minutes.
6. Stir in and heat water; add sugar and pepper. Return chicken halves and bring to a boil; then simmer, covered, until tender
7 Remove chicken, leaving liquids in pan. Let bird cool slightly; then chop, bones and all, in bite-size pieces. Arrange on a serving platter.
8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve.
Chef
