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Categories:
fryer vegetable oil onion chicken broth soy sauce fresh ginger root celery cabbage mushrooms bean sprouts bamboo shoots cornstarch water almonds Chinese noodles
Viewed: 99 - Published at: 9 years agoIngredients
- 1 fryer (about 3 lb.)
- 1 1/2 Tbsp. vegetable oil
- 1 medium sliced onion
- 1 c. chicken broth
- 1 Tbsp. soy sauce
- 1 tsp. fresh ginger root, minced
- 1/2 lb. nappa or celery cabbage, sliced diagonally in 2-inch pieces
- 1/4 lb. mushrooms, sliced thickly
- 1 c. bean sprouts
- 4 oz. bamboo shoots, drained
- 1 Tbsp. cornstarch
- 1/8 c. water
- 1/8 c. toasted almonds
- 2 oz. Chinese noodles (optional)
Method
- Pat chicken pieces dry with paper towel.
- Heat oil in a large flameproof casserole.
- Working in batches, brown chicken until golden brown on all sides. Drain on paper towel.
- Pour all but 2 tablespoons fat from casserole.
- Saute onion until tender, about 5 minutes.
- Return chicken to casserole. Add chicken broth, soy sauce and ginger root.
- Bring to a boil.
- Lower heat, cover and simmer 15 minutes.
- Add cabbage and cook 5 minutes longer. Add mushrooms, bean sprouts and bamboo shoots.
- Cook 5 minutes longer. Mix cornstarch and water in a small bowl until smooth. Stir in casserole.
- Cook, stirring constantly, until sauce thickens. Sprinkle with toasted almonds.
- Serve over Chinese noodles, if you wish.
