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    Shanghai Quick Braised Chicken

    I like to use this as one of the dishes in a multi-course Chinese meal because it demands no last minute attention so I can work on a stir-fry.

    List of Ingredients

    • 3-4 lb. chicken
    • 1 tablespoon cornstarch
    • 4 tablespoons vegetable oil
    • 5 slices fresh ginger root
    • 2 tablespoons sugar
    • 3 tablespoons light soy sauce*
    • 3 tablespoons dark soy sauce*
    • 1 tablespoon hoisin sauce
    • 1 tablespoon oyster sauce
    • 4 tablespoons dry sherry
    • 2 cups chicken stock
    • sliced scallions to garnish


    1. Chop the chicken through the bone into about 30 bite size pieces. Bring a large pan of water to a boil, add the chicken and simmer for about 5 minutes. Remove and drain thoroughly. Blend the cornstarch with 3 tsblespoons water.
    2. Heat the oil in a wok or pan. When hot, stir in the ginger for about 1 1/2 minutes. Add the chicken pieces and stir-fry for about 3 minutes. Add soy sauces, hoisin sauce, oyster sauce, sherry and stock. Bring to a boil and continue to stir over the highest heat until the sauce begins to thicken and reduce. Add the cornstarch mixture and stir until sauce is thick and coats the chicken pieces. Garnish with the scallions
    3. Serves 4 to 6

    Final Comments

    If you only have regular soy sauce, use 6 tablespoons.




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