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Chinese-Style Pot Roast Chicken
Laura, Indiana

 ( 4 servings)

  • 3 lbs frying chicken pieces
  • 1/4 C soy sauce
  • 2 TB vegetable oil
  • 1TB dry sherry
  • 1 clove, garlic, minced
  • 2 stalks celery, cut into 1 " lengths
  • 2 green onions and tops, cut into 1 inch lengths
  • 3/4 C water
  • 1TB cornstarch
  • 2TB soy sauce
  • 1 tsp sugar

Rinse chicken pieces and pat dry w/ paper towels. Rub chicken thoroughly with 1/4 cup soy sauce; let stand 15 minutes. 

Heat oil in Dutch oven or large skillet over medium heat; add chicken and brown slowly in hot oil. 

Add sherry and garlic; cover and simmer 30 minutes, or until tender. 

Remove chicken from pan; keep warm. 

Add celery and green onions to pan; cook 1 to 2 minutes. 

Combine water, cornstarch, 2 TB soy sauce and sugar; stir into pan and cook until thickened. 

Serve sauce and vegetables over chicken.



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