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Recipe from: kiDo
4 ounces dried mushrooms
3 tablespoons soy sauce
1 tablespoon salad oil
2 cloves garlic, mashed or minced
½ teaspoon pepper
1 large broiler-fryer chicken (2½ to 3 pounds), cut in small (2 inch) pieces if possible
2 tablespoons salad oil
1 large onion, cut in 8 wedges
2 stalks celery, cut diagonally in 1 inch lengths
½ cup toasted slivered almonds
4 green onions and tops, cut in 1 inch lengths
Wash mushrooms well and cover with cold water; let stand overnight. Combine the soy sauce, the 1 tablespoon salad oil, garlic, and pepper; marinate chicken in sauce 30 minutes.
Heat 2 tablespoons of the salad oil in a frying pan; remove chicken from marinade, drain well, and brown slowly. Cut the mushrooms in strips ¼-inch wide, removing stems. The add to the browned chicken along with ½ cup of the mushroom liquid, onion, celery, and the remaining marinade. Cover and simmer until chicken is tender, about 40 minutes. Garnish with almonds and green onions.