Mwei Jiong Gai (Chicken In Plum Sauce)

Recipe Ingredients

1/2 cup	118ml	Oil
1		Garlic
3 lbs	1362g / 48oz	Frying chicken
1/3 cup	78ml	Plum sauce
5		Celery stalks - diced
4		Ginger
3 tablespoons	45ml	Sherry
4		Carrots
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Salt
1/3 cup	78ml	Chinese pickles
1/4 cup	59ml	Water
2 teaspoons	10ml	Cornstarch mixed with 1/4
1 cup	237ml	Water

Recipe Instructions

PREPARATION:

Cut chicken into bite-sized 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 cornstarch-water mixture to thicken gravy.

Source:
Cooking Light, Sept. 1995, page 107

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