Recipe - Stewed Chicken With Oyster Sauce Guangdong Style

1 Whole fryer chicken or
capon, about 3 1/4lb
2 teaspoon Soy sauce
2 teaspoon Rice wine
4 cup Vegetable oil for
deepfrying
1 ounce Dried chinese black
mushrooms, soaked and
cut or sliced up
2 ounce Bamboo shoots; cut or sliced up
3 tablespoon Scallions; chopped
5 teaspoon Fresh ginger; cut or sliced up
2 ounce Yunnan preserved vegetable
(a kind of cut or sliced up , salted
mustard)
1 ounce Dates
2 cup Chicken stock
2 tablespoon Oyster sauce
2 One half tablespoon Sugar
1 teaspoon Salt; or to taste
One fourth teaspoon Ground sichuan peppercorn
2 tablespoon Cornstarch dissolved in
2 tablespoon Water
One fourth teaspoon Sesame oil
2 teaspoon Msg

1. Mix soy sauce and rice wine and rub over the chicken inside and out.
Heat the oil in a wok to 230. Add the chicken and deepfry until brown.
Remove and drain. Pour the oil out of the wok.

2. Blanch the mushrooms and bamboo shoot slices briefly in boiling water,
drain, and set aside.

3. Pour 3 One half ounce of oil back into the wok over high heat to 340 until the
surface ripples. Add the scallions and ginger and stirfry. Add the
remaining rice wine, soy sauce, mushrooms, bamboo shoots, preserved
vegetable, dates, stock, oyster sauce, sugar, salt, peppercorn and chicken.
Boil, then reduce heat to low and simmer chicken until cooked. Add MSG.

4. Remove mushrooms, bamboo shoots, and dates, and place in serving dish.
Remove chicken, chop into 1 by 2 inch chunks, and stack in the serving
dish. Discard preserved vegetable. Stir cornstarchwater mixture, add to
the wok, stirring, until thick. Pour over the chicken and serve.
Posted to recipeludigest Volume 01 Number 233 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997