Pot Roast Chicken Recipe
Ingredients
| Chicken-1 fryer (3 pounds), washed and dried | ||
| Ginger | 1 Teaspoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Sherry | 1 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Chinese mushrooms | 1 , dried | |
| Oil | 2 Tablespoon | |
| Scallions | 1 , sliced | |
| Water | 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Cornstarch | 2 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.
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.
Chef
