Mushroom Chicken
1 chicken, 3-1/2# dressed
1 tsp. ginger juice
1/2 tsp. wine
1 tbsp. soyu
1 tbsp. starch
1 cup bamboo shoots
1 cup mushrooms
Cut chicken into 2-inch pieces. Season with ginger juice, wine, soyu and starch blended together.
Heat 2 tbsp. peanut oil; fry chicken a short while, or until light brown in color. Cover with cold water and cook slowly until tender.
Cut large, soaked n,ushrooms into halves; slice the bamboo shoots into pieces the same size as mushrooms. Pan fry the mushrooms in a tablespoon of hot peanut oil; add a little salt and a tbsp. of water in which the mushrooms were soaked. Cook for about 5 min. then add to chicken. Pan fry bamboo shoots in same manner and add to chicken. Cover and cook over low flame under tender. When ready to serve, thicken the gravy with a little starch. Season with salt, granish with Chinese parsley.
