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Chinese-Style
Pot Roast Chicken ( 4 servings)
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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