Category: Chicken

1/2 cup Oil

1 Clove garlic

3 lb Frying chicken

1/3 cup Plum sauce

5 Celery stalks, diced

4 slice Ginger

3 tbsp Sherry

4 Carrots

2 tsp Sugar

1 tsp Salt

1/3 cup Chinese pickles

1/4 cup Water

2 tsp Cornstarch mixed with 1/4

Cup water

PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic.



COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy.



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip