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Chicken in Plum Sauce: Mwei Jiong Ga
Yield: 4 servings
1/2 cup oil
1 clove garlic
3 lb frying chicken
1/3 cup plum sauce
5 celery stalks, diced
4 slices 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
Cut chicken into bite-sized pieces. Peel carrots and cut into
cubes. Crush garlic. 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.
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Chicken Plum Sauce