Chicken Cantonese Ingredients: Makes about Six servings
3 Lbs of Chicken Pieces
1/2 Cup of Water
1/3 Cup of Soy Sauce
1/3 Cup of Sherry
1 1/4 Teaspoon of Ground Ginger or you can use fresh finely minced.
3/4 Lbs Fresh button mushrooms: Note you can buy fresh sliced mushrooms, just make sure you have about 4 cups
1 Tablespoon of Olive Oil
1 Lbs of cabbage cut into a 1/2 by 2 inch strips, roughly about 4 Cups
1 Ripe Hot house Tomato cut into 8 wedges
Using a fork prick the pieces of chicken on all sides. Next place the chicken in a snug bowl and set aside. Then in a small bowl add water, soy sauce,sherry and ginger. and pour over the chicken.
Cover the the bowl with the chicken and marinade for an hour. Turn the chicken on the other side for 30 minutes.Then take out the chicken rinse and pat dry, and reserve the marinade.
Rinse and pat dry mushrooms. Slice the mushrooms until you have four cups. Bring out a large skillet, and heat the oil until its hot. Once the oil is hot add the chicken pieces. Make sure the chicken pieces aren’t crowded in the skillet, so they can brown. Brown the chicken pieces on all sides. Drain and discard the chicken fat.
Add the reserved marinade to the skillet, and bring it to a boil. Then reduce the heat cover and simmer for 35 minutes. Afterwords add the cabbage tomato and mushroom slices. Simmer covered until the chicken and vegetables are tender for about 10 minutes.
This can be served over white rice. Spoon the sauce over the chicken.
Liked today’s post? Don’t miss tomorrow…..