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LOCATION: Recipes >> Asian >> EMPRESS CHICKEN

Print this Recipe    EMPRESS CHICKEN

3 pound fryer
2 tablespoons flour
2 tablespoons light soy sauce
4 tablespoons oil
1/2 pound leeks, washed and cut into -- 1 1/2-inch pieces
4 dried black mushrooms, soaked in boiling water 20 minutes, stems removed
4 pieces Virginia ham, cut into 1/8-inch pieces
1 tablespoon Worcestershire sauce
1 tablespoon sherry
1 teaspoon salt
1/2 teaspoon sugar

Chop chicken into 2-inch pieces. Mix with flour and soy sauce.
Heat 2 tablespoons of oil in wok and stir-fry chicken until light
brown. Remove and drain. Set aside.

Heat 2 tablespoons oil in wok. Stir-fry leeks over medium heat
until light brown. Put leeks into a flameproof casserole dish.
Add chicken. Pour in water to half cover. Bring to boil. Simmer
30 minutes.

Add mushrooms, ham, Worcestershire sauce, sherry, salt and sugar.
Cook 10 minutes over medium heat. Baste occasionally. Serve in
casserole.

May be prepared in advance. May be frozen. Reheat before serving.

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