Pot Roast Chicken

Georgine Y. Escalona, Class of 1964

Marinate 3 lbs chicken thighs or cut-up chicken pieces for 2-4 hours or overnight in the following sauce:

• 3 Tbsp cooking oil
• 2 Tbsp mirin or sherry
• 1/2 tsp msg
• 1 clove garlic, chopped
• 1/4 cup shoyu
• 1/2 tsp salt
• 2 tsp ginger, minced
• 2 Tbsp oyster sauce

Brown chicken. Add remaining sauce and simmer for 5 minutes. Remove chicken from pan.

Add:

• 1/2 pkg dried mushrooms, soaked and sliced
• 1/2 cup liquid from mushroom

Cook for few minutes. Add chicken. Simmer 25-30 minutes. Place chicken on serving dish.

Garnish with the following sauce:

• 2 bell pepppers, slivered
• 1 cup Chinese peas
• 2 Tbsp cornstarch
• 1 Tbsp shoyu
• 1 tsp sugar
• 1 cup chicken broth

Cook this sauce until it thickens. Then add 2 stalks green onion, cut in 1-inch pieces. Pour this vegetable sauce over cooked chicken.