Pot Roast Chicken
1 chicken 3# dressed
10 pcs. gum choy (dry lily flowers)
1 pc. ginger, 1 inch thick
1 clove garlic
1 tbsp. wine
1 can French mushrooms (4oz.)
2 green onions
1 tbsp. sugar
1 tbsp. soyu
Crush ginger and chop with garlic; cover with wine, sugar and soyu. Sprinkle or rub inside and outside of chicken with a little course salt. Rub chicken with the seasoning. Let soak for 10 min.
Heat 2 tbsp. peanut oil in frying pan. Brown all sides of chicken gizzard and liver. After browning, transfer chicken to a pot; add the soaked gum choy, and the remaining chicken seasoning mixed with 1/2 cup of water and the liquid from the canned mushrooms. Have flame high until mixture boils; then turn down and cook for about 1 hour, or until tender.
When done, remove chicken; save liquid for gravy. Cut chicken into pieces. Place gum choy on platter and top with chicken. Brush the chicken slightly with a mixture of hot peanut oil and soyu made by heating 2 tbsp. of peanut oil to the smoking pint, then mixing with 1 tbsp. of soyu.
In a small saucepan mix together 2 tsp. starch with 1/4 tsp. sugar. Add the liquid from the pot roast and blend well. Mien mixture boils, add the drained mushroom halves. Pour gravy over the chicken just before serving. Granish with Chinese parsley.
