Pot Roast Chicken Recipe

Summary

Preparation Time40 MinCooking Time1 Hr 5 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Chicken-1 fryer (3 pounds), washed and dried
 Ginger1 Teaspoon, minced
 Garlic1 Clove (5gm), minced
 Sherry1 Tablespoon
 Soy sauce2 Tablespoon
 Chinese mushrooms1 , dried
 Oil2 Tablespoon
 Scallions1 , sliced
 Water3/4 Cup (16 tbs)
 Salt1 Teaspoon
 Pepper1/4 Teaspoon
 Sugar1/4 Teaspoon
 Cornstarch2 Teaspoon

Directions

GETTING READY
1) Dice the gizzard and liver.
2) In a bowl, combine the ginger, garlic, sherry and soy sauce.
3) Rub the chicken with the garlic mixture and let it stand for 30 minutes.
4) In a bowl, soak the mushrooms in warm water for 30 minutes.

MAKING
5) Drain and slice the mushrooms.
6) In a dutch oven or large saucepan heat the oil and brown the chicken from all sides.
7) Add the liver, gizzard, mushrooms and scallions.
8) Cook the mixture for 3 minutes.
9) Add the water, salt, pepper and sugar.
10) Cover and simmer for 45 minutes or until tender.

FINALIZING
11) Remove the chicken.
12) In a small bowl, mix cornstarch with little water and add into the gravy, stir until thickened.

SERVING
13) Cut the chicken into pieces and pour gravy on top, serve with steam rice.
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