Chinese Chuckar Stew Recipe
Ingredients
| 4 chuckar, cut into serving pieces | ||
| Olive oil | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Powdered ginger | 2 Teaspoon | |
| Brandy | 1/2 Cup (16 tbs) | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Bamboo shoots | 1 Can (10oz), drained | |
| Water chestnuts | 1 Can (10oz), drained | |
| Mushrooms | 1/2 Pound, sliced | |
| Green onions | 1 Bunch (100gm) | |
| Mung bean sprouts | 1 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| 1/4 cup cold water Chinese noodles | ||
Directions
Soak chuckar over night in salted water.
Saute chuckar pieces in hot oil over medium heat until well browned.
Add seasonings and brandy and cook covered 15 minutes.
Add boiling water and simmer covered 35 minutes.
Remove chuckar from liquid and keep warm in oven.
Add vegetables and simmer 10 minutes.
Combine cornstarch, sugar and soy sauce with 1/4 cup cold water.
Stir into simmering vegetables and cook until thickened.
Add chuckar pieces.
Saute chuckar pieces in hot oil over medium heat until well browned.
Add seasonings and brandy and cook covered 15 minutes.
Add boiling water and simmer covered 35 minutes.
Remove chuckar from liquid and keep warm in oven.
Add vegetables and simmer 10 minutes.
Combine cornstarch, sugar and soy sauce with 1/4 cup cold water.
Stir into simmering vegetables and cook until thickened.
Add chuckar pieces.
Chef
