Stewed Chicken Home-Style Recipe
Simmered Dishes Recipes

Ingredients:

1
5 tbsp
1 oz
1/2 oz
3
2
1 slice
1/2
1 tbsp
1/2 tbsp
5 cup
1 tsp
1 tsp
1/2 tsp
1 tbsp
1/2

chicken (about 2 lbs)
soy sauce
lily flower
wood ears (fungus)
dried black mushrooms
scallions, cut to small sections
ginger, cut to small sections
bamboo shoot, slice
sherry (wine)
salt
water
MSG
sugar
black pepper
cornstarch
pan oil
parsley

Directions:

1. Coat chicken inside and outside with 2 tbsp soy sauce, remove eyes, deep-fry chicken in hot oil, 425^oF for 3 minutes till golden brown then remove.

2. Clean lily flowers, wood ears and mushrooms, then soak in warm water, split each if large enough.

Methods:

1. Stir-fry scallion and ginger in 3 tbsp oil, add lily flowers, wood ears, mushrooms, bamboo slices, 1 tbsp wine, 5 cup water, 1/2 tbsp salt, 1 tsp MSG, 1 tsp sugar, 1/2 tsp black pepper, 3 tbsp soy sauce, and chicken, then cover pan. Stew over medium heat for 20 minutes. (turn chicken often)

2. Remove all the ingredients and drain, arrange in the plate, cut chicken into bite-sized pieces, then place on the other ingredients.

3. Thicken remaining stewed soup with 1 tbsp cornstarch paste and 1 tbsp oil, stir evenly and pour over chicken and serve.

4. Garnish with parsley and serve hot.