Recipe - Chinese: Chicken In Plum Sauce: Mwei Jiong Gai - Canton

One half cup Oil
1 Clove garlic
3 pound Frying chicken
1/3 cup Plum sauce
5 Celery stalks, minced
4 sl Ginger
3 tablespoon Sherry
4 Carrots
2 teaspoon Sugar
1 teaspoon Salt
1/3 cup Chinese pickles
One fourth cup Water
2 teaspoon Cornstarch mixed with 1/4
Cup water

PREPARATION:

Cut chicken into bitesized pieces. Peel carrots and cut into cubes. Crush
garlic.

COOKING:

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
cornstarchwater mixture to thicken gravy.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip