cut up fryer parts for about 4 or 5 people
bamboo shoots, drained and cut into pieces
water chestnuts, drained and sliced
Chinese black mushrooms, re-hydrated, drained, and sliced
4 or 5 fresh ginger slices
3 or 4 scallions, chopped (use green parts) also
Sauce:
one half cup soy sauce
one quarter cup pale dry sherry or rice wine
tablespoon sugar
1 cup boiling water
Season deep frying pan with scallions and ginger. lightly brown chicken in
a small amount of oil. Drain off grease, if there's a lot.
Add mushrooms, bamboo, and water chestnuts. Stir all sauce ingredients
together, except water. Pour over chicken mixture. Pour water over
everything.
Bring to a boil. Then cover partially and simmer about 45 minutes to an
hour, turning chicken pieces once.
Serve over steamed rice.
Low calorie tips:
Use white meat or remove skin before cooking.
After cooking, refrigerate liquid separately. When gelled, remove layer of
fat.
Cook?s note: This dish is best if made the day before you plan to serve it!