- 1.4 kg (3
lb) oven ready chicken
- 15 ml (1
tbsp) plain flour
- 15 ml (1
tbsp) ground ginger
- 60 ml (4
tbsp) vegetable oil
- 1 onion,
skinned and sliced
- 280g (10
oz) can of bamboo shoots
- 1 red pepper
,halved, seeded and sliced
- 150 ml (¼
pint) chicken stock
- 45 ml (3
tbsp) soy sauce
- 45 ml ( 3
tbsp) medium dry sherry
- salt and
freshly ground pepper
- 100g ( 4
oz) mushrooms, sliced
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- Cut all the
flesh off the chicken and slice into chunky strips, " Goujon"
style, discarding any skin
- Mix the flour
and ginger together and toss the chicken in to coat. {Tip: Put
the flour and ginger into a polythene bag to mix thoroughly and
avoid mess}
- Heat the
oil in a large , deep frying pan, or similar and fry the chicken
and sliced onion together for 10-15 minutes until all are golden
- Cut up the
canned bamboo shoots into approximately 1 cm ( ½ "
) strips, add to the pan , together with the sliced pepper. Stir
in the stock, soy sauce, sherry and seasoning. Bring to the boil,
cover and allow to simmer for 15 minutes
- Add the sliced
mushrooms, cover again and cook gently for a further 5 - 10 minutes
or until the chicken is tender
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