Recipes from China :: Chinese Main Dish Poultry
8 oz. fresh broccoli
2 med. yellow onions
1 red or green bell pepper
2 (4 ounce) cans whole button mushrooms
1 (3 pound) broiler-fryer chicken
1/2 c. cornstarch
3 c. canola (or other vegetable) oil
2 tsp. grated pared fresh ginger root
1 c. water
1 Tbsp. cornstarch
3 Tbsp. dry sherry
3 Tbsp. cider vinegar
3 Tbsp. hoisin sauce
4 tsp. soy sauce
2 tsp. instant chicken bouillon granules
Wash broccoli and cut into 1-in. pieces. Peel and chop onions. Remove seeds from pepper and chop pepper coarsely. Drain mushrooms. Remove giblets from chicken and reserve for another use. Rinse chicken and cut into serving size pieces. Coat chicken pieces with 1/2 c. cornstarch.
Heat oil in wok over high heat until it reaches 375 degrees fahrenheit. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until golden and completely cooked, about 5 mins. Drain on absorbent paper. Repeat with remaining chicken.
Remove all but 2 Tbsp. of the oil from wok. Stir fry ginger in the oil over med. heat 1 minute. Add onion to ginger. Stir fry over high heat 1 minute. Add broccoli, pepper and mushrooms. Stir fry 2 mins.
Combine water and all remaining ingredients. Add to vegetable mixture. Cook and stir until liquid boils and becomes translucent.
Return chicken to wok. Cook and stir until chicken is hot throughout, 2 mins.
Makes 6 servings.
