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Categories:Viewed: 37 - Published at: 9 years ago
Ingredients
- 1 each chicken, whole
- 1 large onions cut into wedges
- 1 cup mushrooms sliced
- 1/2 cup celery sliced
- 1/2 cup water chestnuts
- 4 tablespoons vegetable oil
- 1/4 cup soy sauce, tamari
- 1/4 cup wine
- 1 1/2 tablespoons cornstarch
Method
- Take your Chinese cleaver and chop through bone of chicken.
- Marinate all chicken chunks in wine, soya sauce, salt for at least 20 minutes.
- In the meantime, slice all the other ingredients and have ready for cooking.
- If your wok is small, you will have to divide your chicken into 2 pieces.
- If your wok is large enough to hold all the chicken, then place 4 tablespoons oil in it, heat to smoking point, add all of the chicken and onions to it, stir fry and brown chicken on all sides with wok uncovered.
- This will take about 10 minutes.
- At the end of this period, cover wok and cook chicken a further 10 minutes.
- Uncover wok, add clery, mushrooms, water chestnuts, stir.
- Cover wok and cook ingredients 3 minutes, uncovering wok, once to give things a stir.
- Mix starch solution up well, add to wok, stir everything up thoroughly.
