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Receta Black Mushroom Chicken, Deep Fry/Braised
by Global Cookbook

Black Mushroom Chicken, Deep Fry/Braised
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Ingredientes

  • 10 x -(up to)
  • 15 x Dry black mushrooms
  • 1 x (3-lb) chicken Soy sauce
  • 4 x Or possibly
  • 5 slc Fresh ginger root
  • 1 x Bamboo shoot
  • 4 x Water chestnuts
  • 2 x Scallion stalks Oil for deep-frying
  • 2 Tbsp. Oil
  • 1/2 tsp Salt
  • 2 1/2 c. Water
  • 1/2 tsp Sugar
  • 1 dsh Pepper
  • 2 tsp Cornstarch
  • 3 Tbsp. Water

Direcciones

  1. Soak dry mushrooms.
  2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 min.
  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 in salt and ginger root; stir-fry a few times. Add in shredded vegetables and scallions; stir-fry 1 to 2 min.
  6. Stir in and heat water; add in sugar and pepper. Return chicken halves and bring to a boil; then simmer, covered, till tender (about 20 min).
  7. Remove chicken, leaving liquids in pan. Let bird cold slightly; then chop, bones and all, in bite-size pcs. Arrange on a serving platter.
  8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cool water to a paste; then stir in to thicken. Pour sauce over chicken and serve. VARIATION: In step 7, instead of chopping the chicken, disjoint and bone the legs and wiugs. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings.